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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend or process the peanuts until they are fine meal. | 2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. | 3. Stir to dissolve and continue cooking at heigh heat for 10 to 12 minutes, until the oil from the coconut has risen to the surface. | 4. Lower the heat to medium-high and add processed peanuts. | 5. Stir and add the rest of the coconut milk. Bring to bubbling boil. | 6. Lower heat to medium and add sugar, lemon juice and fish sauce. | 7. Cook stirring occasionally, for 15 to 20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. | 8. Take off the fire and let rest for a half hour. | 9. Stir to blend oil that has risen to the surface. | 10. It should be the consistency of thick cream. | 11. If thicker than that, add a couple of tablespoons of water or coconut milk and blend. | 12. Pour into a bowl and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut	5	ounces	roasted unsalted	803.7225	22.8643	36.5715	69.7977
coconut milk	4	cups	unsweetened	2208.0	53.184	21.984	228.864
red curry paste	2	tablespoons		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
fish sauce	3	teaspoons		6.3	0.6552	0.9108	0.0018

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.