Directions:
- In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
- I use chili powder in place of the crushed red pepper because I like it really spicy.
- I've also frozen and thawed leftovers - it is still delicious.
- A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.8 Kcal (1037 kJ) | ||
| Calories from fat | 190.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.12g | 32% | |
|---|---|---|---|
| Sodium | 666.68mg | 28% | |
| Potassium | 294.76mg | 6% | |
| Total Carbs | 11.45g | 4% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 7.43g | 15% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.4mg | 8% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 322.11 Kcal (1349 kJ) | ||
| Calories from fat | 247.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.45g | 32% | |
|---|---|---|---|
| Sodium | 866.62mg | 28% | |
| Potassium | 383.17mg | 6% | |
| Total Carbs | 14.89g | 4% | |
| Sugars | 9.32g | 29% | |
| Dietary Fiber | 2.96g | 9% | |
| Protein | 9.66g | 15% | |
| Vitamin C | 2.3mg | 3% | |
| Iron | 1.8mg | 8% | |
| Calcium | 30.1mg | 2% | |
* 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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