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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Seafood Thai Kitmail21, Peanut butt 8 Servings

INGREDIENTS

8 tb Crunchy peanut butter
1 Onion finely chopped =A5
1 " thick" coconut milk
1 tb Palm or brown sugar
1 ts Red chili pepper; (cayenne)
1 Stalk lemon grass; finely chopped
1 tb Fish sauce; (Nam Pla)
1 tb Dark; sweet soy sauce

INSTRUCTIONS

It seems that making "thick" coconut milk is a little involved (I would
guess you don't go out and buy it) and the following is a condensed and
paraphrased version of what she says: "When I refer to "thick" coconut milk
in a recipe, it is made from the first pressing of the milk or water
through the coconut meat..... To obtain 2 cups of "thick" coconut milk,
you'll need 2 cups of coconut (she prefers to use dried, unsweetened
[desiccated] coconut found in health food shops or Oriental stores) and 3
cups of whole milk.  Scald the milk in a saucepan. Place the coconut in the
milk.  Stir and remove from heat.
Let stand until cooled to room temperature, stirring occasionally. Strain
this mixture through a sieve using the back of a spoon to express as much
liquid as possible."
Recipe By     : HAWGDAVE
Posted to MC-Recipe Digest V1 #225
Date: Thu, 26 Sep 1996 07:27:53 -0400
From: Luke Murden <lmurden@visi.net>
NOTES : I found this one in Jennifer Brennan's "Original Thai Cookbook". =
=

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