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Dutch West Indian Peanut Sauce

Dutch West Indian Peanut Sauce

Cooking Light MAY 2001

  • Yield: 3/4 cup (serving size: 2 tablespoons)

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.

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 63%
  • Fat: 4.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 2.9g
  • Carbohydrate: 3.8g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 301mg
  • Calcium: 9mg
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Dutch West Indian Peanut Sauce recipe

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