Peanut Sauce Recipe
Ingredients
| Shredded coconut | 1/2 Cup (16 tbs) | |
| 3/4 cup hot milk | ||
| Butter | 2 Tablespoon | |
| Curry powder | 1/2 Teaspoon | |
| Onion | 1 , finely chopped | |
| Ginger root | 1/2 Teaspoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| Pineapple | 1/2 Cup (16 tbs), crushed | |
| 3 tablespoons crunchy peanut butter | ||
| Sugar | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| Chicken stock | 1/2 Cup (16 tbs) | |
Directions
Add the shredded coconut to the hot milk and soak for 30 minutes.
Heat the butter in a skillet.
Add curry powder and cook, stirring, for 1 to 2 minutes.
Add onion, gingerroot and garlic and saute, stirring, for 5 minutes.
Add shredded coconut and milk and remaining ingredients; stir to blend.
Cook, covered, stirring occasionally, for 20 minutes.
Serve warm.
Heat the butter in a skillet.
Add curry powder and cook, stirring, for 1 to 2 minutes.
Add onion, gingerroot and garlic and saute, stirring, for 5 minutes.
Add shredded coconut and milk and remaining ingredients; stir to blend.
Cook, covered, stirring occasionally, for 20 minutes.
Serve warm.
Chef
