Ingredients

  • 1 cup dry roasted unsalted peanuts
  • 1 1/3 cups water
  • 3 cloves garlic
  • 2 tbsp packed brown sugar
  • 2 tbsp lime juice
  • 1 tbsp soy sauce (preferable low sodium)
  • 1/4 tsp red pepper flakes
  • 1 piece (1"/ 2.5 cm) gingeroot, peeled and thinly sliced

Directions

In a blender or food processor, combine peanuts, water, garlic, brown sugar, lime juice, soy sauce, pepper flakes and gingeroot. Process for 2 minutes. Pour into top of double boiler over boiling water and cook for 30 minutes. Sauce can be refridgerated for up to 2 weeks.


Makes 2 cups Serve warm. 132 calories 17 g protein 4 g total fat 6 g carbohydrate 363 mg sodium 270 mg sodium

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Submitted 6/13/05.
Source: Anne Lindsay's Light Kitchen
Submitted By: Lindsay Perejma
aangel-kissez@hotmail.com
Thai Peanut Sauce