| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Condiment-s, Sauce-sc |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Packed cilantro leaves; about a pound coriander weighed w/ stems |
| 2 |
|
Cloves peeled garlic |
| 1/2 |
c |
Unsweetened coconut milk |
| 1/2 |
c |
Roasted peanuts |
| 1/4 |
c |
Fresh lime or lemon juice |
|
|
Salt |
INSTRUCTIONS
Rinse the cilantro well and pat dry. Place the leaves in a food processor
with the garlic, coconut milk, peanuts and lime juice.
Process into a fine puree and season with 1 teaspoon of salt or to taste.
Divide into 1/4 cup containers and freeze.
Yield: About 1 cup
USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain
chicken broth with vermicelli.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest
V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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