| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Thai |
Satay |
1 |
servings |
INGREDIENTS
|
|
Peanut oil |
| 1 |
tb |
Green onions |
| 1/2 |
tb |
Galangal |
| 1 |
tb |
Lemon juice |
| 1/2 |
tb |
Lemon grass |
| 1/2 |
tb |
Garlic |
| 1/2 |
tb |
Lime zest |
| 1/2 |
tb |
Cilantro |
| 1 |
ts |
Makrut; (lime leaves) |
| 1 |
c |
Coconut milk |
| 2 |
tb |
Curry powder; (thai red) |
| 3/4 |
c |
Peanut butter |
| 2 |
tb |
Palm sugar; (or brown sugar) |
| 2 |
tb |
Tamarind liquid |
| 2 |
tb |
Lime juice |
INSTRUCTIONS
In a food processor, grind green onions, galangal, lemon grass garlic, lime
zest, cilantro and makrut.
Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree. Stir fry
for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar,
tamarind liquid and lime juice and bring to a boil. Cool. Serve at room
temperature.
Per serving: 1765 Calories (kcal); 158g Total Fat; (74% calories from fat);
57g Protein; 65g Carbohydrate; 0mg Cholesterol; 950mg Sodium Food
Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1 Fruit; 28 Fat; 0
Other Carbohydrates
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