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Red curry peanut sauce Recipe


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     Red curry peanut sauce

Category   Sauces
Sub Category   None

1 tsp canola oil
2 tsp red curry paste
1 tsp chopped fresh ginger
1 tsp chopped garlic
1/4 c chicken broth
3 Tbsp natural creamy peanut butter
1 and 1/2 Tbsp rice vinegar
2 tsp tamari

Heat canola oil in small nonstick skillet over medium heat. Add red curry paste, ginger and garlic. Cook until fragrant, about 2 minutes.
Combine chicken broth, peanut butter, rice vinegar and tamari in a food processor . Add the curry mixture and process until smooth, about 20 seconds.
Serving Suggestions
4 servings, 2 Tbsp each 96 calories.

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