Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup (about 170 ml ) roasted peanuts (unsalted)
- 4 cups (about 1 L ) coconut milk (unsweetened)
- 2 tbsp (about 30 ml) red curry paste
- 2 tbsp (about 30 ml) sugar
- 3 tbsp (about 45 ml) lemon juice
- 3 tsp (about 15 ml) fish sauce
Directions
Chop or grind peanuts into a fine meal.
Heat half the coconut milk in a medium saucepan on high heat, and add red curry paste. Stir until curry paste is dissolved and then continue to heat on high for 10–12 minutes (not stirring) until the oil from the coconut milk has risen to the top.
Decrease heat to medium-high and add ground peanuts. Stir and add the rest of the coconut milk, bring to a full boil then decrease heat, and add the sugar, lemon juice and fish sauce.
Continue to cook (stirring occasionally) for 15–20 minutes, until the sauce has thickened and the oil has risen to the surface again.
Take off heat and let set for about ½ hour. Stir to blend in the oil that has risen, the sauce should be not quite as thick as peanut butter. If it seems too thick add about a teaspoon of water or coconut milk.