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Thai Peanut Stir-Fry Sauce - Easy

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.7257
Energy (kCal)904.9225
Carbohydrates (g)32.7731
Total fats (g)86.9424
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a blender, combine the coconut milk, curry paste, soy sauce, sugar and peanut butter. Blend until smooth. Taste and add the salt, if desired. Taste and add more curry paste if you prefer your peanut sauce spicier. | 2. Make stir-fry. Add enough peanut sauce to coat the vegetables, toss and stir-fry for 1 minute to heat through. Serve with steamed rice or noodles. | 3. Or use sauce for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut milk 1 1/2 cups 828.0 19.944000000000003 8.244 85.824
    red curry paste 1 1/2 1/2 - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    sugar 3 tablespoons granulated 59.9625 11.2515 1.8769 0.9359999999999999
    natural peanut butter 6 tablespoons - - - -
    kosher salt 1/2 teaspoon - - - -

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



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