This creamy coconut sauce made with peanuts, ginger, and lemongrass is on-trend and delicious.
- Total time: 45 minutes
- Servings:
70
Ingredient | Weight | Measure |
---|
sesame oil | | 4 tbsp. |
ginger root , peeled, minced | | 2 tbsp. |
garlic , peeled, minced | | 2 tbsp. |
lemongrass paste | | 2 tbsp. |
curry powder | | 4 tbsp. |
dry roasted salted peanuts | | 2 cup |
soy sauce | | 0.25 cup |
hoisin sauce | | 2 tbsp. |
fish sauce | | 4 tsp. |
unsweetened coconut milk | 27.0 oz. | 0 |
Campbells® Condensed Cream of Mushroom Soup , 50 oz can | 50.0 oz. | 1 can |
water | | 40 fl oz. |
dry roasted unsalted peanuts , lightly crushed | | 4 cup |
1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
2. Turn heat to medium-high. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk.
3. When mixture is warm, add Campbells® Cream of Mushroom Condensed Soup and water. Bring to a boil then reduce heat to a simmer for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Blend sauce until smooth.
5. Add remaining peanuts.
CCP: Hold for hot service at 140°F or higher until needed.
This creamy coconut sauce made with peanuts, ginger, and lemongrass is on-trend and delicious.
- Total time: 45 minutes
- Servings: 70
Ingredient | Weight | Measure |
---|
sesame oil | | 4 tbsp. |
ginger root , peeled, minced | | 2 tbsp. |
garlic , peeled, minced | | 2 tbsp. |
lemongrass paste | | 2 tbsp. |
curry powder | | 4 tbsp. |
dry roasted salted peanuts | | 2 cup |
soy sauce | | 0.25 cup |
hoisin sauce | | 2 tbsp. |
fish sauce | | 4 tsp. |
unsweetened coconut milk | 27.0 oz. | 0 |
Campbells® Condensed Cream of Mushroom Soup , 50 oz can | 50.0 oz. | 1 can |
water | | 40 fl oz. |
dry roasted unsalted peanuts , lightly crushed | | 4 cup |
1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
2. Turn heat to medium-high. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk.
3. When mixture is warm, add Campbells® Cream of Mushroom Condensed Soup and water. Bring to a boil then reduce heat to a simmer for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Blend sauce until smooth.
5. Add remaining peanuts.
CCP: Hold for hot service at 140°F or higher until needed.