| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Condiment-s, Sauce-sc | 1 | Servings | |
INGREDIENTS
| 4 | c | Packed cilantro leaves |
| about a pound coriander | ||
| weighed w/ stems | ||
| 2 | Cloves peeled garlic | |
| 1/2 | c | Unsweetened coconut milk |
| 1/2 | c | Roasted peanuts |
| 1/4 | c | Fresh lime or lemon juice |
| Salt |
INSTRUCTIONS
Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice. Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze. Yield: About 1 cup USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 480
Calories From Fat: 310
Total Fat: 37.2g
Cholesterol: 0mg
Sodium: 395.4mg
Potassium: 1442.9mg
Carbohydrates: 25.7g
Fiber: 11.1g
Sugar: 3.1g
Protein: 21.4g