| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Thai | Sauce/gravy, Thailand | 3 | Cups |
INGREDIENTS
| 3 | Garlic cloves, crushed | |
| 2 | T | Oil, vegetable |
| 1 | c | Water |
| 2 | Chilies, red hot chop fine | |
| 2 | T | Lime juice, fresh |
| 1 | t | Salt |
| 2 | T | Sugar, brown |
| 1/2 | t | Shrimp paste, Kapi |
| 1 | c | Peanut butter, smooth |
| 1 | Coconut milk, 14oz |
INSTRUCTIONS
In a small pan, fry the garlic in the oil until golden brown. Add water, chilies, lime juice, salt, brown sugar, shrimp paste, peanut butter and coconut milk. Stir until well blended. Summer for 10 minutes, stirring frequently. Use with chicken, beef or pork satays. GEnie - Rick Weissgerber - "Delightful Thai Cooking" p. 15 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 445
Total Fat: 52.7g
Cholesterol: 0mg
Sodium: 1175.6mg
Potassium: 595.3mg
Carbohydrates: 27.7g
Fiber: 5.3g
Sugar: 17g
Protein: 21.8g