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Sauce Recipes

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