Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
5-Ingredient Peanut Blender Sauce
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 519
- Total Fat
- 46 g
- Saturated Fat
- 17 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 1 mg
- Sodium
- 570 mg
This quick and creamy five-ingredient sauce will lend Thai flavors to salads, noodles, poultry, seafood and even sandwiches. Red curry paste, available at most larger grocery stores, is a great flavor-boosting ingredient to have on hand for adding heat and a subtle sweetness to sauces, soups, stews and stir fries. A little goes a long way and a small jar will keep in your refrigerator for several months after opening.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 519
- Total Fat
- 46 g
- Saturated Fat
- 17 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 17 g
- Cholesterol
- 1 mg
- Sodium
- 570 mg
Ingredients
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Directions
- Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it’s too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.)
- Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.
