Directions:
- In a food processor, combine the peanut butter, coconut milk, chipotle and ginger and pulse until smooth. Transfer the puree to a small saucepan and bring to a simmer over low heat. Cook, stirring, for 1 minute. Transfer the sauce to a bowl and whisk in the soy sauce, lime juice, sesame oil and 1/4 cup of water until smooth; refrigerate until chilled.
- Make Ahead: The sauce can be refrigerated for up to 1 week.
- Serve With: Grilled beef, pork, chicken wings or shrimp or as a dip for blanched vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1069.56 Kcal (4478 kJ) | ||
| Calories from fat | 870.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 96.74g | 149% | |
|---|---|---|---|
| Cholesterol | 5mg | 2% | |
| Sodium | 1150.69mg | 48% | |
| Potassium | 1303.21mg | 28% | |
| Total Carbs | 32.59g | 11% | |
| Sugars | 18.06g | 72% | |
| Dietary Fiber | 12.24g | 49% | |
| Protein | 37.64g | 75% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 27.8mg | 154% | |
| Calcium | 89.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 370.79 Kcal (1552 kJ) | ||
| Calories from fat | 301.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.54g | 149% | |
|---|---|---|---|
| Cholesterol | 1.73mg | 2% | |
| Sodium | 398.91mg | 48% | |
| Potassium | 451.79mg | 28% | |
| Total Carbs | 11.3g | 11% | |
| Sugars | 6.26g | 72% | |
| Dietary Fiber | 4.24g | 49% | |
| Protein | 13.05g | 75% | |
| Vitamin C | 1.8mg | 9% | |
| Vitamin A | 0.4mg | 43% | |
| Iron | 9.6mg | 154% | |
| Calcium | 31mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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