Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 each Stalks lemon gress
6 each Shallots -- peeled
5 each Garlic cloves -- peeled
3 tablespoon Fresh coriander leaves
1 tablespoon Hot chilli sauce
2 teaspoon Cumin seeds
1/4 teaspoon Turmeric
1 tablespoon Water
1/3 cup Oil
1 teaspoon Dried shrimp paste
2 cup Coconut milk
1 tablespoon Brown sugar
1/4 teaspoon Salt
3/4 cup Gr rst unsalted sk peanuts
Peel course outer layer from lemon grass, and remove tough tops.
(Save these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting,
heat oil, add lemon grass paste and dried shrimp paste, stirring and frying
for about 4 minutes or until mixture emits a wonderously aromatic perfume.
Stir in about half the coconut milk and continue cooking, stirring almost
constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with
sugar and season with salt.
Blend in peanuts. Taste at this point to adjust sweetening, salt, and
hotness. Thin with more coconut milk or water if desire.
