1/2 c Peanuts
1 tb Peanut Oil
2 ts Red curry paste
1 ts Sugar
1 c Coconut milk
2 ts Soy sauce
1 tb Fresh lime juice.
Heat the oil in a saucepan, and stir in the curry paste. Whisk for a
minute, th en add the peanuts (having food-processed them first;
natural peanut butter work s as well), the sugar, and the coconut
milk. Bring all of this to a boil, then remove from heat, and whisk
in the soy sauce and the lime juice. Use while still warm (or
reheat). Makes about 1.5 to 2 cups.
From the New York Times
Notes from the Chef:
"The suggested use for this is over cellophane noodles (cook using
directions on package) mixed with 12 shredded scallions, 2 tbsp
toasted sesame seeds (place un toasted ones in a dry frypan, and
shake over moderate heat until lightly browned ) and a pound of
cooked shrimp. However, I used a sesame chicken instead of the
shrimp, and it came out well. Recipe for that follows." - Ferd
From: Ferd
Date: 04-02-96 (18:25)
The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
