Coconut Cream & Roasted Peanut Sauce

Menu Part: 
Sauce
Cuisine Type: 
Asian
Serves: 
70

A creamy combination of peanuts, ginger, lemongrass and Campbell’s® 50 oz. Cream of Mushroom Soup, this coconut sauce is on-trend and delicious over rice noodles and pork belly in an Asian noodle bowl.

Ingredients

4 Tbsp. Sesame oil
2 Tbsp. Ginger, minced or paste
2 Tbsp. Garlic, minced
2 Tbsp. Lemongrass paste
4 Tbsp. Curry powder
2 cups Peanuts, roasted
4 Tbsp. Soy sauce
2 Tbsp. Hoisin sauce
1 Tbsp. + 1 tsp. Fish sauce
27 oz. Coconut milk
1 can (50 oz. each) Cream Of Mushroom Soup
40 oz. Water
4 cups Peanuts, roasted and lightly crushed

Steps

  1. Cook sesame oil, ginger, garlic, lemongrass paste and curry powder in a saucepan on medium heat for 2 minutes, stirring constantly.
  2. Add in peanuts, soy sauce, hoisin sauce, fish sauce and coconut milk and turn heat up to medium-high.
  3. When mixture is warm, add Campbell's® Cream of Mushroom Condensed Soup and water. Bring to a boil then reduce heat to a simmer for 10 minutes.
  4. Blend sauce until smooth.
  5. Add remaining peanuts and serve warm.
Source: 

Additional Tips

Additional Tips

May use fresh lemongrass instead of lemongrass paste – simply dice and put it in cheesecloth. Remove before blending.
Add heat with cayenne pepper, chipotle, or a diced jalapeño.

Great with chicken, pork loin and tenderloin, dry cooking cuts of beef, seafood and fish. Also wonderful to use with vegetables served over rice.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources