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Home » Low Carb Recipes » Sauces and Dips

Macey Thai Peanut Sauce Reviews Date of last review 1 Wed August 4, 2004 Recommended By Average Price Average Rating 100% of reviewers None indicated 10.0 Description: Ingredients: 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: 25g total Effort (Easy, Average, Difficult): Easy Tammy Marie   Posts: 0 see this user's products

Author
MaryJean Senior LCF Member Registered: June 2004 Location: Georgia Posts: 927	Review Date: Wed August 4, 2004 Would you recommend the product? Yes | Price you paid?: None indicated | Rating: 10    Positive aspects of the product (pros): easy to make Cons: I only had green curry so I used it instead. It tasted fantastic. I poured it over char-grilled chicken bits and wrapped in lettuce leafs. This is worth repeating.

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