| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Thai |
Thailand, Sauce/gravy |
3 |
Cups |
INGREDIENTS
| 3 |
|
Garlic cloves; crushed |
| 2 |
tb |
Oil, vegetable |
| 1 |
c |
Water |
| 2 |
|
Chilies, red, hot; chop fine |
| 2 |
tb |
Lime juice; fresh |
| 1 |
ts |
Salt |
| 2 |
tb |
Sugar, brown |
| 1/2 |
ts |
Shrimp paste (Kapi) |
| 1 |
c |
Peanut butter, smooth |
| 1 |
cn |
Coconut milk (14oz) |
INSTRUCTIONS
In a small pan, fry the garlic in the oil until golden brown. Add water,
chilies, lime juice, salt, brown sugar, shrimp paste, peanut butter and
coconut milk. Stir until well blended. Summer for 10 minutes, stirring
frequently. Use with chicken, beef or pork satays.
GEnie - Rick Weissgerber - "Delightful Thai Cooking" p. 15
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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