Wednesday, May 18, 2011

So Good I Want to Drink It: Thai Coconut Peanut Sauce

Thai Coconut Peanut Sauce
3 Weight Watcher Points Plus (Serving is 2 T of sauce)

Have you tried Better'n Peanut Butter from Trader Joe's? It is a low-fat peanut butter. I don't like it on toast but it is great in sauces. I used it in this sauce to save on a lot of fat and calories. This recipe was adapted from Steven Raichelen's Beer-Can Chicken cookbook. I used the sauce on his Thai Coconut Chicken which I cooked on the grill in our vertical roaster. This sauce would taste great on plain old grilled chicken or fish. Or if you really want something easy just grab a rotisserie chicken and make some rice. The sauce is very rich so a little goes along way.

Here is my meal pictured below....

Here are the details...

  • 1 T canola oil = 4 pp
  • 2 to 3 shallots, finely chopped = 0 pp
  • 2 garlic cloves, minced = 0 pp
  • 1 T minced peeled fresh ginger = 0 pp
  • 1 t ground coriander = 0 pp
  • Sriracha to taste = 0pp
  • 3/4 cup lite coconut milk = 4 pp
  • 3/4 cup Better'n Peanut Butter = 13 pp
  • 2 t soy sauce = 0 pp
  • 1 T of fresh lime juice = 0 pp
  • Fresh ground pepper = 0 pp
  • 2 T fresh chopped cilantro = 0 pp
  • Yields approx. 1 cup of sauce
  • 2 T = 3 pp; 1 T = 1 pp
  • Heat the oil in a pan over high heat. Add shallots, garlic, ginger and coriander and stir-fry until golden brown, about 3 minutes
  • Stir in the coconut milk and bring to boil. Stir in the peanut butter, soy sauce, lime juice & black pepper. Reduce heat to medium and let simmer until thick and richly flavored, about 5 minutes. Stir in the cilantro and cook for 1 minute.

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