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Course

Preparation

Diets

DIY

Source: Nathan Fong, food stylist and writer, Vancouver | Category: Entrees, Grilling

Peanut Satay Sauce

This peanut sauce uses canola oil for a lighter texture while retaining all the flavor you expect.

Peanut Satay Sauce recipe made with canola oil by Nathan Fong

Ingredients

  • 2 Tbsp canola oil 30 mL
  • 1 Tbsp finely chopped ginger 15 mL
  • 1 Tbsp red curry paste 15 mL
  • 2/3 cup natural, smooth peanut butter 150 mL
  • 1/2 cup water 125 mL
  • 1 Tbsp brown sugar 15 mL
  • 1 Tbsp low-sodium soy sauce 15 mL
  • juice of 2 limes
  • 1/2 cup coconut milk 125 mL
  • 3 Tbsp chopped, roasted peanuts 45 mL
2 Tbsp canola oil1 Tbsp finely chopped ginger1 Tbsp red curry paste2/3 cup natural, smooth peanut butter1/2 cup water1 Tbsp brown sugar1 Tbsp low-sodium soy saucejuice of 2 limes1/2 cup coconut milk3 Tbsp chopped, roasted peanuts

Instructions

  • 1. In saucepan, heat canola oil over medium heat. 
  • 2. Add ginger and curry paste and sauté until fragrant, about 1 minute. 
  • 3. Stir in peanut butter, water, brown sugar and soy sauce. Mix until well combined. 
  • 4. Add lime juice and coconut milk. Mix until smooth.  
  • 5. In bowl, place sauce and garnish with chopped peanuts.

Yield

1 2/3 cups (400 mL)

serving size

2 Tbsp (30 mL)

nutritional analysis

Per Serving

Calories110
Total Fat9 g
Saturated Fat2.5 g
Cholesterol0 mg
Carbohydrates4 g
Fiber1 g
Protein3 g
Sodium120 mg

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