This creamy coconut sauce made with peanuts, ginger, and lemongrass is on-trend and delicious.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|sesame oil||0 1/4 cups|
|ginger root||2 tbsp.|
|lemongrass paste||2 tbsp.|
|curry powder||0 1/4 cups|
|dry roasted unsalted peanuts||2 cups|
|reduced sodium soy sauce||0 1/4 cups|
|hoisin sauce||2 tbsp.|
|fish sauce||4 tsp.|
|unsweetened coconut milk||27 oz.|
|water||40 fl oz.|
|dry roasted unsalted peanuts||1 qt.|
|1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.|
|2. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk and turn heat up to medium-high.|
|3. When mixture is warm, add Campbell’s Healthy Request Cream of Mushroom Condensed Soup and water. Bring to a boil then reduce heat to a simmer for 10 minutes.
4. Blend sauce until smooth.
|5. Add remaining peanuts and serve warm.|
- May use fresh lemongrass instead of lemongrass paste; simply dice and put it in cheesecloth. Remove before blending. Add heat with cayenne pepper, chipotle, or a diced jalapenos.
- Great with chicken, pork loin and tenderloin, dry cooking cuts of beef, seafood and fish. Also wonderful to use with vegetables served over rice.