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Prep Time:10 minsTotal Time:10 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsTotal Time:10 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Total Time:10 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1teaspooncanola oil2teaspoonsred curry paste1teaspoonfinely chopped fresh ginger1teaspoonfinely chopped garlic¼cupunsalted chicken broth or vegetable broth3tablespoonssmooth natural peanut butter1 ½tablespoonsrice vinegar2teaspoonsreduced-sodium tamari or soy sauce (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1teaspooncanola oil
2teaspoonsred curry paste
1teaspoonfinely chopped fresh ginger
1teaspoonfinely chopped garlic
¼cupunsalted chicken broth or vegetable broth
3tablespoonssmooth natural peanut butter
1 ½tablespoonsrice vinegar
2teaspoonsreduced-sodium tamari or soy sauce (see Tip)
DirectionsHeat oil in a small nonstick skillet over medium heat. Add curry paste, ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes.Combine broth, peanut butter, vinegar, tamari (or soy sauce) in a food processor or mini food processor. Add the curry mixture and process until smooth, about 20 seconds.TipsTo make ahead: Refrigerate for up to 2 days.Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell Magazine, May 2020
Directions
Heat oil in a small nonstick skillet over medium heat. Add curry paste, ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes.Combine broth, peanut butter, vinegar, tamari (or soy sauce) in a food processor or mini food processor. Add the curry mixture and process until smooth, about 20 seconds.TipsTo make ahead: Refrigerate for up to 2 days.Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Heat oil in a small nonstick skillet over medium heat. Add curry paste, ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes.
Combine broth, peanut butter, vinegar, tamari (or soy sauce) in a food processor or mini food processor. Add the curry mixture and process until smooth, about 20 seconds.
Tips
To make ahead: Refrigerate for up to 2 days.
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell Magazine, May 2020
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Nutrition Facts(per serving)96Calories7gFat4gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
