Dutch West Indian Peanut Sauce

recipe
4

Worthy of a special occasion

Yield:

3/4 cup (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 60
Caloriesfromfat 63 %
Fat 4.2 g
Satfat 0.7 g
Monofat 2 g
Polyfat 1.3 g
Protein 2.9 g
Carbohydrate 3.8 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 301 mg
Calcium 9 mg

Ingredients

1/3 cup fat-free, less-sodium chicken broth
3 tablespoons creamy peanut butter
1/2 cup chopped seeded tomato
2 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded Thai chile
1 teaspoon honey
1 garlic clove, crushed

Preparation

Combine broth and peanut butter in a small saucepan; cook over low heat 5 minutes or until smooth, stirring with a whisk. Pour peanut butter mixture into a bowl; stir in the remaining ingredients. Serve at room temperature.

Note:

Steven Raichlen,

May 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note