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