Directions:
- Heat the peanut oil in a saucepan. Saute the onion and garlic un til softened.
- Add the wine, curry powder and chilli powder and simmer gentley for a minute or two.
- Blend in the stock, peanut butter, coconut cream and the sugar. Mix thoroughly and bring to a gentle boil. Remove from the heat.
- Serve as a dipping sauce or atop of cooked chicken or prawn skewers.
- Can be used to coat skewered meats during the last few minutes of cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.58 Kcal (2628 kJ) | ||
| Calories from fat | 471.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.35g | 81% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 112.88mg | 5% | |
| Potassium | 695.43mg | 15% | |
| Total Carbs | 27.78g | 9% | |
| Sugars | 14.12g | 56% | |
| Dietary Fiber | 6.88g | 28% | |
| Protein | 21.44g | 43% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.9mg | 11% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 386.09 Kcal (1616 kJ) | ||
| Calories from fat | 289.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.21g | 81% | |
|---|---|---|---|
| Cholesterol | 1.11mg | 1% | |
| Sodium | 69.44mg | 5% | |
| Potassium | 427.82mg | 15% | |
| Total Carbs | 17.09g | 9% | |
| Sugars | 8.68g | 56% | |
| Dietary Fiber | 4.23g | 28% | |
| Protein | 13.19g | 43% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.2mg | 11% | |
| Calcium | 28.1mg | 5% | |
* 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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