Enter your search terms  Submit search form
drgourmet.com Web

  Email To A Friend
  Print This Recipe
  Add To My Recipe Box

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in place of soy sauce in this dish.

"I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power."
-Dick Cavett, Television personality

The refrigerator light goes on...

Peanut sauce is a staple of Thai cuisine and using the lower calorie and lower fat ingredients makes this possible. These are ingredients that I always have in my pantry and you should too.

Coconut Milk

The canned coconut milk used in this recipe is a reduced-fat version. This   will sometimes be labeled "light" or "lite" coconut   milk. There is a big difference between regular coconut milk, at 45 grams of   fat per cup, and the light version, at about 12 grams of fat per cup. In both   regular and light coconut milk most of the fat is highly saturated, so I always   try to use coconut milk sparingly.

I have used two coconut milk products and both are excellent. Thai companies   produce both products. One is called Ka•Me   and the other is A Taste of Thai.   Both companies' products are widely available, but the light coconut milk   is not found in every store. Ask the market manager to order some if you do   not see it on the shelf.

1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat   fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol

Thai Peanut Sauce

Servings = 8 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

This sauce will keep for about 3 weeks sealed tightly in the refrigerator.

1/4 cup	reduced-fat peanut butter
6 Tbsp	low sodium chicken or vegetable broth
1/4 cup	reduced-fat (lite) unsweetened coconut milk
2 tsp	low-sodium soy sauce or gluten-free tamari sauce
2 tsp	rice vinegar
2 tsp	Tabasco sauce

Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).