Peanut Butter in Curried Shrimp

[Joyce]

I am planning on making this over the weekend. I didn't notice the recipe calling for low fat peanut butter. Did any of you use it. Do you think it would make a difference?

[Jessica]

I used Simply Jif, which is not low-fat but has reduced sodium and sugar. That worked fine.

[Toni Stephanoff]

I made this recipe last night and really liked it, but I thought the peanut butter sauce was a little too thick so if I make it again I think I'll add a little more chicken broth.

[Leanne]

I actually make a similar recipe & always use low fat peanut butter. Never had a problem. Even my oh-so-picky I-hate-all-low-fat-recipes DH doesn't know. http://www.cookinglight.com/bbs/wink.gif

[Peggy]

I used the reduced-fat peanut butter and it was fine!

Peggy

[Anne]

Hi Joyce. I usually buy organically grown, raw, bulk peanut butter, let it settle a bit and pour off some of the oil. Although I have not used this 'low fat' peanut butter in this particular recipe I have used it in several other Asian recipies and it works great. You may need to add a little extra broth as Toni suggested. I think that the flavor of this type of peanut butter carries through much better than processed name brands for both cooking and baking, not to mention sandwiches but this is a personal preference.

[Joyce]

Anne, thanks for that idea. I usually buy regular low fat peanut butter, but I think this would be a great time to try the organic type.