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Ingredients
- 2 Tbsp. Unsalted roasted peanuts
- 1 sm Shallot
- 1 x Garlic clove
- 6 Tbsp. Coconut lowfat milk
- 1/4 c. Top-quality peanut butter
- 2 Tbsp. Peanut oil
- 1 tsp Sugar
- 1/2 tsp Chinese chili sauce
- 1/4 tsp Grnd cumin
- 1/4 tsp Grnd corinder
- 1/8 tsp Tumeric (optional)
Directions
- Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add in all the remaining ingredients except the peanuts and process till completely smooth, about 20 seconds. If you want a little deeper color, add in the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days. Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add in a little peanut oil or possibly water to thin the sauce.
- Makes 3/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 70g | |
| Calories 425 | |
| Calories from Fat 369 | 87% |
| Total Fat 41.85g | 52% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 77mg | 3% |
| Potassium 216mg | 6% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.97g | 4% |
| Protein 5.88g | 9% |
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