This creamy coconut sauce made with peanuts, ginger, and lemongrass is on-trend and delicious.
- Total time:
45 minutes
- Servings:
70
|
Ingredient |
Weight |
Measure |
|---|
|
sesame oil | |
4 tbsp. |
|
ginger root , peeled, minced | |
2 tbsp. |
|
garlic , peeled, minced | |
2 tbsp. |
|
lemongrass paste | |
2 tbsp. |
|
curry powder | |
4 tbsp. |
|
dry roasted salted peanuts | |
2 cup |
|
soy sauce | |
0.25 cup |
|
hoisin sauce | |
2 tbsp. |
|
fish sauce | |
4 tsp. |
|
unsweetened coconut milk |
27.0 oz. |
0 |
|
Campbells® Condensed Cream of Mushroom Soup , 50 oz can |
50.0 oz. |
1 can |
|
water | |
40 fl oz. |
|
dry roasted unsalted peanuts , lightly crushed | |
4 cup |
1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
2. Turn heat to medium-high. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk.
3. When mixture is warm, add Campbell’s® Cream of Mushroom Condensed Soup and water. Bring to a boil then reduce heat to a simmer for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Blend sauce until smooth.
5. Add remaining peanuts.
CCP: Hold for hot service at 140°F or higher until needed.
This creamy coconut sauce made with peanuts, ginger, and lemongrass is on-trend and delicious.
-
Total time:
45 minutes
-
Servings:
70
|
Ingredient |
Weight |
Measure |
|---|
|
sesame oil | |
4 tbsp. |
|
ginger root , peeled, minced | |
2 tbsp. |
|
garlic , peeled, minced | |
2 tbsp. |
|
lemongrass paste | |
2 tbsp. |
|
curry powder | |
4 tbsp. |
|
dry roasted salted peanuts | |
2 cup |
|
soy sauce | |
0.25 cup |
|
hoisin sauce | |
2 tbsp. |
|
fish sauce | |
4 tsp. |
|
unsweetened coconut milk |
27.0 oz. |
0 |
|
Campbells® Condensed Cream of Mushroom Soup , 50 oz can |
50.0 oz. |
1 can |
280000001266|
water | |
40 fl oz. |
|
dry roasted unsalted peanuts , lightly crushed | |
4 cup |
1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
2. Turn heat to medium-high. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk.
3. When mixture is warm, add Campbell’s® Cream of Mushroom Condensed Soup and water. Bring to a boil then reduce heat to a simmer for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Blend sauce until smooth.
5. Add remaining peanuts.
CCP: Hold for hot service at 140°F or higher until needed.
