This meal in the form of a bento box is not only delicious but also healthful. Fresh cherries, cottage cheese, and chicken salad are all combined inside baby bell peppers. Any leftover chicken mixture should be stored in the refrigerator.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 1 cup chicken stock
- ½ cup crunchy peanut butter
- 2 tablespoons tamarind pulp
- 1 small fresh red chile pepper, finely chopped
- 1 teaspoon minced fresh ginger root
- 1 teaspoon garlic, minced
- 1 tablespoon hoisin sauce
- 1 tablespoon fish sauce
- 4 teaspoons coconut cream concentrate
- 2 teaspoons soy sauce
Instructions
- Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 410 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Flavors didn’t seem to meld well–I don’t think the tamarind goes well with peanut. It was heavy, which is uncharacteristic of all other good Thai food we have had. I won’t make this again.
Loved it. Went great with chicken satay sticks.
This recipe was good, but I made some changes the second time around that made it phenomenal. I found the consistency to be better when I tried it with smooth peanut butter, and tossed some crushed peanuts on top when serving. I also added a half cup more of chicken stock, and the juice of half a lime for that authentic tangy Thai zing. When cooking for kids or those not fond of spicy dishes, substitute the chile for 2 Tbs. sweet chile sauce. All in all a great sauce.
Super easy and tasty, this was exactly what I needed. I omitted the fish and hoisin sauce sauce I didn’t have any, and used evaporated milk instead of coconut. Went great over some leftover rice pilaf.
I’ve been searching for tamarind sauce recipe to make at home that tastes like a sample sauce I had a few month ago called singing sauce or singers sauce(i don’t remember.) I would’ve never thought of adding fish sauce and coconut cream to a peanut-tamarind sauce, but I’m very excited! Thank you for sharing!
This turned out awesome, but I totally modified it almost beyond recognition based on what I had on hand. I omitted chile pepper and ginger, and substituted szechuan for hoisin, 2% milk for coconut milk, and garlic powder for fresh garlic. I used half the amount of peanut butter (smooth) and then threw in some crushed peanuts. It turned out awesome though!!!