Peanut Sauce (or Cashew Sauce)
Recipe adapted from Craig Claibourne's The New York Times Cook Book. I've noted changes to make this a Paleo friendly recipe. For a Whole30 option, just omit the coconut sugar. This recipe makes about two cups of sauce. Store leftover sauce in the refrigerator.
- 12 oz jar of roasted red bell peppers, drained
- 1 Tablespoon coconut oil
- 1 shallot thinly sliced
- 2 Tablespoons curry powder or curry paste
- 1 cup coconut cream
- 1/2 cup cashew butter, or peanut butter if not Paleo
- 1 teaspoon coconut sugar
- Salt and pepper, to taste.
Heat oil in skillet over medium heat, add shallots, cook briefly, stirring. Add the curry powder, or paste and cook briefly.
Remove from heat and add peppers, cashew butter, and coconut milk or cream.
Let simmer on low for about 5 minutes.
Puree in a food processor or blender.
Thin with water or chicken stock if too thick. Season with salt and pepper if necessary.
Serving: 1g | Calories: 112kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 294mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 11mg | Calcium: 17mg | Iron: 1mg