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This is a perfect sauce to pour over fish, chicken, rice and noodle dishes. One of my friends even likes to pour it over waffles, but I don’t recommend that, she’s a little nutty. It makes a good dip for chicken fingers, shrimp rolls (what can’t it do?) I make extra large batches and give some away bottled.
Ingredients
- 1 cup chicken stock
- ½ cup crunchy peanut butter
- 2 tablespoons tamarind pulp
- 1 small fresh red chile pepper, finely chopped
- 1 teaspoon minced fresh ginger root
- 1 teaspoon garlic, minced
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 4 teaspoons coconut cream concentrate
- 2 teaspoons soy sauce
Directions
Step 1
Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat3g | 14% |
| Cholesterol0mg | 0% |
| Sodium410mg | 18% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber2g | 6% |
| Total Sugars2g | |
| Protein5g | |
| Vitamin C4mg | 19% |
| Calcium13mg | 1% |
| Iron1mg | 3% |
| Potassium162mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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