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Sauces
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Sub
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None
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Ingredients |
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1 tsp canola oil
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2 tsp red curry paste
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1 tsp chopped fresh ginger
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1 tsp chopped garlic
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1/4 c chicken broth
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3 Tbsp natural creamy peanut butter
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1 and 1/2 Tbsp rice vinegar
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2 tsp tamari
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Instructions |
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Heat canola oil in small nonstick skillet over
medium heat. Add red curry paste, ginger and
garlic. Cook until fragrant, about 2 minutes.
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Combine chicken broth, peanut butter, rice
vinegar and tamari in a food processor . Add the
curry mixture and process until smooth, about 20
seconds.
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Serving
Suggestions |
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4 servings, 2 Tbsp each 96 calories.
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Originally Submitted
5/17/2020
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0 Out of 5 from
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You can add this Red curry peanut sauce recipe to your own private DesktopCookbook.
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