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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small skillet, over medium heat, combine peanut oil, ginger, garlic, and fish sauce, and sauté for 1 minute. | 2. Add prunes, curry paste, coconut milk, brown sugar, peanut butter, and red pepper flakes, and simmer for another minute. | 3. Then add water and transfer mixture to a food processor. | 4. Add curry powder, turmeric, lemon juice, and vinegar, and purée until well blended. | 5. If the sauce is too thick, add a little more coconut milk or peanut oil until it reaches the consistency you want. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
gingerroot	3 -4	tablespoons	grated	0.0	0.0	0.0	0.0
garlic	4	tablespoons	minced	50.66	11.2404	2.1624	0.17
fish sauce	3	tablespoons		18.9	1.9656	2.7324	0.0054
prune	1	cup	pitted	245.7	65.05199999999999	2.0358	0.46799999999999997
panang curry paste	8	tablespoons		-	-	-	-
coconut milk	2	cans		1655.1724	39.8681	16.4798	171.5622
dark brown sugar	1/2	cup		-	-	-	-
creamy peanut butter	1/3	cup		518.8267	14.5067	20.8811	46.2251
red pepper flake	2	teaspoons		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
curry powder	1 1/2	1/2		9.75	1.6749	0.4287	0.4203
turmeric	3/4	tablespoon		21.996	4.7334	0.6824	0.2291
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cider vinegar	1 1/2	1/2		75.285	3.3341	0.0	0.0

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