Name: Asian Peanut Sauce
Prep time: 10 min
Cook time: 60 min
Yield: 4 servings
Ingredients: vegetable oil; Thai red curry paste; dry roasted peanuts; light brown sugar; coconut milk; tamarind; hoisin sauce; fish sauce; spearmint leaves

RELATED RECIPES

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Udon with Japanese Pork and Vegetable Curry

Asian Peanut Sauce

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1.2 hours

4 servings

Adjust servings

Makes about 3 cups

dairy-free

gluten-free

(?)

Has gluten from:

hoisin sauce

kid friendly

has meat

(?)

Has meat from:

pork rib

has pasta

has seafood

(?)

Has seafood from:

fish sauce

mediterranean

vegan

(?)

Not vegan due to:

light brown sugar
pork rib

vegetarian

(?)

Not vegetarian due to:

pork rib

pescetarian

(?)

Not pescetarian due to:

pork rib

paleo

(?)

Not paleo due to:

vegetable oil
light brown sugar

This recipe has no customizations.

Nutrition to Balance

This recipe has Fat (total lipid) as 134%, Protein as 80.4%, Sodium as 111% and Sugar as 84.0% (as a percentage of RDA).

You'll likely need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 3.2% of RDA
• Calories: 70.6% of RDA
• Carbs: 16.7% of RDA
• Fat (total lipid): 134% of RDA
• Fiber: 41.7% of RDA
• Fructose: 0.3% of RDA
• Protein: 80.4% of RDA
• Sodium: 111% of RDA
• Sugar: 84.0% of RDA

• Vitamin A (IU): 9.6% of RDA
• Vitamin B6: 116% of RDA
• Vitamin C: 44.6% of RDA
• Iron: 6.7% of RDA
• Magnesium: 76.9% of RDA
• Manganese: 46.1% of RDA
• Niacin: 112% of RDA
• Potassium: 64.9% of RDA
• Zinc: 84.5% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

45.9

Calories

1413

Fiber

11.7

Iron

1.27

Protein

90.4

Sodium

1510

Sugars

26.2

Fat (total lipid)

82.1

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

tbsp

vegetable oil

tbsp

Thai red curry paste

more or less to taste.

1 1/2

cups

dry roasted peanuts

Ground to a powder - can substitute 1 cup 100% pure peanut butter.

1/4

cups

light brown sugar

Can use palm sugar as well.

cups

coconut milk

Unsweetened.

1/3

cups

tamarind

Can use fresh lemon juice.

1/4

cups

hoisin sauce

tbsp

fish sauce

1/2

cups

spearmint leaves

minced - can use cilantro as well.

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INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)

Amount

Measure

Ingredient

lbs

pork ribs

Chicken or beef can be used, depending on the flavor of stock you want.

daikon

Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.

inches

ginger (ground)

sliced and lightly crushed.

whole

scallions

trimmed and lightly crushed.

tsp

black peppercorns

Can use white peppercorns.

salt

Add for taste.

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PREPARATION

MAKING THE STOCK

Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right.

MAKING THE SAUCE

In saucepan, heat the oil over medium heat. Add curry paste and stir-fry until fragrant (about 2 minutes).

Add peanuts and stir, roasting them until two shades darker but not burnt (about 8 minutes).

Add sugar and continue to stir until the sugar is dissolved and starts to caramelize (about 1-2 minutes).

Add coconut milk, asian stock, tamarind, hoisin sauce, and fish sauce.

Reduce heat to low and simmer the sauce until slightly thickened, allowing the natural oils from the peanuts to surface (about 45 minutes).

Turn off heat and stir in mint leaves or cilantro. Serve at room temperature.

DEPENDENT RECIPES:

Basic Asian Stock (beef, pork, or chicken)

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

NOTES, TIPS, TRICKS, HINTS, ETC:

The cooked sauce can be refrigerated for up to 3 days. It may thicken if refrigerated. Simply add a small amount of water or chicken stock to loosen the sauce while reheating it.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 1413

Protein 90.4 g

Carbohydrates 45.9 g

Iron 1.27 mg

Fiber 11.7 g

Calcium 31.9 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.