We have had this twice in 24 hours. It is killer good. Last night I made it as a stir fry sauce and tonight I made Satay Chicken and Leeks. It is really fast to make and consists of ingredients you more or less have in the house. Pairs really well with any asian isnpired dish. Let me know what you think!
1 can Coconut Milk
1 Leek – White and light green parts only **See Notes
1/2 cup Peanut Butter – Natural
2 tsp Brown Sugar or Splenda
1 tbsp Bragg’s, Tamari or other Soy Sauce
1/2 tsp Cayenne Powder
1/2 tsp Paprika
1/2 tsp Chili Flakes – Crushed
1/2 tsp Curry Paste – Red
– Cut leek in half and then slice. Add to fry pan and saute over medium heat.
– In medium sized bowl combine the rest of the ingredients. Use whisk to combine until peanut butter is well mixed.
– Pour into saucepan over leeks and heat until simmering. Serve over chicken, stir fry or use as a marinade for kabobs!
– If using as a marinade, you might want to use a half a can of coconut milk and I still recommend simmering before marinating. It thickens up a bit in the saucepan.
Serves 6 – 8 (Nutritional info is for 6 servings)
Weight Watchers points per serving – 5
Calories – 188.5
Fat – 15g
Fibre – 1.7g
Sodium – 281.6mg
Carboyhydrates – 9.8g
Protein – 6g