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Makes about 3 cups
Has gluten from:
Has seafood from:
Not vegan due to:
light brown sugar
Not vegetarian due to:
Not pescetarian due to:
Not paleo due to:
light brown sugar
This recipe has no customizations.
Ground to a powder - can substitute 1 cup 100% pure peanut butter.
Can use palm sugar as well.
Can use fresh lemon juice.
minced - can use cilantro as well.
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Chicken or beef can be used, depending on the flavor of stock you want.
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
sliced and lightly crushed.
trimmed and lightly crushed.
Can use white peppercorns.
Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right.
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.
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:
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.