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1 tablespoon chili paste -- red curry/chili paste
(found in Asian food section at the grocery)
1 tablespoon oil -- any kind
1 cup coconut milk
1 teaspoon soy sauce
1 teaspoon lime juice -- fresh or bottled
3 tablespoons peanut butter
How To Prepare:
Place oil in fry pan with paste. Fry over medium heat for a few minutes. This softens the paste and removes the raw flavor of it.
Now add: coconut milk, soy sauce, lime juice and peanut butter.
Mix this in the pan with the oil and paste and cook over medium heat till bubbly. Lower heat and cook till thickens (will not really reduce but will thicken quite a bit). When it is to your desired thickness, remove from heat and add 1 tsp (to taste) of sweetener. I use liquid sweetener (Sweet-10) but you can use any kind. Make sure to be done heating when you add sweetener to avoid bitter taste. This is really good on chicken and pork. It will thicken and be even spicier the next day Also, if your curry paste is fresh, use less unless you really like spicy foods. If its old, you can use more to kick it up.
Carbs per serving - include all nutritional information if known: