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Skake-a Shake-a Shake-a Shake-a Shake-a Shake-a Stop!
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mediterranean
omnivores
paleo
pescetarian
vegan
vegetarian
protein-rich
low-carb
low-calorie
dairy-free
gluten-free
peanut-free
shellfish-free
wheat-free
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f453fa-fc300d
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Adjust servings
Makes about 3 cups
1/2
1/2
3/8
1/16
1/2
1/12
1/16
1/2
1/8
1
1
3/4
1/8
1
1/6
1/8
1
1/4
2
2
1 1/2
1/4
2
1/3
1/4
2
1/2
4
4
3
1/2
4
2/3
1/2
4
1
5
5
3 3/4
5/8
5
5/6
5/8
5
1 1/4
6
6
4 1/2
3/4
6
1
3/4
6
1 1/2
3/4
1/4
1
2
1/4
1 1/2
1/2
2
4
1/2
3
1
4
8
1
6
2
8
16
2
7 1/2
2 1/2
10
20
2 1/2
9
3
12
24
3
gluten-free
(?)
Has gluten from:
hoisin sauce
has seafood
(?)
Has seafood from:
fish sauce
vegan
(?)
Not vegan due to:
light brown sugar
vegetarian
(?)
Not vegetarian due to:
pork rib
pescetarian
(?)
Not pescetarian due to:
pork rib
paleo
(?)
Not paleo due to:
vegetable oil
This recipe has no customizations.
vegetable oil
vegetable oil
volume
tbsp
tbsp
2
tbsp
Vegetable Oil
Ingredient:
Baseline Amount:
Basic Information:
Vitamins:
Extended Information:
All Substitutions for Vegetable Oil
Thai red curry paste
Thai red curry paste
volume
tbsp
tbsp
2
tbsp
Thai Red Curry Paste
Ingredient:
Baseline Amount:
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Vitamins:
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All Substitutions for Thai Red Curry Paste
dry roasted peanuts
dry roasted peanuts
volume
cup
cups
1 1/2
cups
Ground to a powder - can substitute 1 cup 100% pure peanut butter.
Dry Roasted Peanuts
Ingredient:
Baseline Amount:
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light brown sugar
light brown sugar
volume
cup
cups
1/4
cups
Can use palm sugar as well.
Light Brown Sugar
Ingredient:
Baseline Amount:
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Vitamins:
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coconut milk
coconut milk
volume
cup
cups
2
cups
Coconut Milk
Ingredient:
Baseline Amount:
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tamarind
tamarind
volume
cup
cups
1/3
cups
Can use fresh lemon juice.
Tamarind
Ingredient:
Baseline Amount:
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Vitamins:
Extended Information:
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hoisin sauce
hoisin sauce
volume
cup
cups
1/4
cups
Hoisin Sauce
Ingredient:
Baseline Amount:
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fish sauce
fish sauce
volume
tbsp
tbsp
2
tbsp
Fish Sauce
Ingredient:
Baseline Amount:
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Vitamins:
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spearmint leaf
spearmint leaves
volume
cup
cups
1/2
cups
minced - can use cilantro as well.
Spearmint Leaves
Ingredient:
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pork rib
pork ribs
weight
lb
lbs
3
lbs
Chicken or beef can be used, depending on the flavor of stock you want.
Pork Ribs
Ingredient:
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daikon
daikon
weight
lb
lbs
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
Daikon
Ingredient:
Baseline Amount:
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ginger (ground)
ginger (ground)
ing_specific
inch
inches
4
inches
sliced and lightly crushed.
Ginger (ground)
Ingredient:
Baseline Amount:
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scallion
scallions
generic
whole
whole
8
whole
trimmed and lightly crushed.
Scallions
Ingredient:
Baseline Amount:
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black peppercorns
peppercorns
volume
tsp
tsp
1
tsp
Can use white peppercorns.
Black Peppercorns
Ingredient:
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Salt
Ingredient:
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1.
Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right.
2.
In saucepan, heat the oil over medium heat. Add curry paste and stir-fry until fragrant (about 2 minutes).
3.
Add peanuts and stir, roasting them until two shades darker but not burnt (about 8 minutes).
4.
Add sugar and continue to stir until the sugar is dissolved and starts to caramelize (about 1-2 minutes).
5.
Add coconut milk, asian stock, tamarind, hoisin sauce, and fish sauce.
6.
Reduce heat to low and simmer the sauce until slightly thickened, allowing the natural oils from the peanuts to surface (about 45 minutes).
7.
Turn off heat and stir in mint leaves or cilantro. Serve at room temperature.
1.
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.
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.
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
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.
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