Ingredients:
- 2 fresh thai or serrano chiles (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise
Directions:
- Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
- Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
- Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.
- Cooks' note: Sauce can be made 1 day ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.78 Kcal (941 kJ) | ||
| Calories from fat | 127.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.22g | 22% | |
|---|---|---|---|
| Sodium | 181.42mg | 8% | |
| Potassium | 451.61mg | 10% | |
| Total Carbs | 20.42g | 7% | |
| Sugars | 7.34g | 29% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 7.95g | 16% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 2mg | 11% | |
| Calcium | 70.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 120.11 Kcal (503 kJ) | ||
| Calories from fat | 68.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 22% | |
|---|---|---|---|
| Sodium | 96.93mg | 8% | |
| Potassium | 241.3mg | 10% | |
| Total Carbs | 10.91g | 7% | |
| Sugars | 3.92g | 29% | |
| Dietary Fiber | 2.67g | 20% | |
| Protein | 4.25g | 16% | |
| Vitamin C | 4.1mg | 13% | |
| Iron | 1.1mg | 11% | |
| Calcium | 37.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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