| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Dairy |
Thai |
Condiment |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Freshly roasted (unsalted) peanuts (up to) |
| 4 |
|
Cloves garlic; chopped |
| 1 |
oz |
Chopped onion (up to) |
| 2 |
tb |
Red massaman curry paste |
| 1 |
ts |
Fish sauce |
| 8 |
tb |
Coconut milk (up to) |
| 6 |
ts |
Lime juice (to taste) (up to) |
| 3 |
ts |
Brown sugar |
INSTRUCTIONS
Date: Tue, 20 Feb 1996 18:04:28 -0500
From: The Meades <kmeade@ids2.idsonline.com>
First grind or crush the peanuts to a fairly fine powder. Then combine
them with the remaining ingredients (except the lime juice), to form a
smooth sauce. If the sauce is too thick, you can thin it with a little
chicken stock. Now add the lime juice, tasting as you progress to check the
balance of flavors is correct. Note use red curry paste with beef or pork
satay, Massaman with chicken. If you are doing shrimp satay then use half
the quantity of Massaman paste. Colonel Ian F. Khuntilanont-Philpott
Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
CHILE-HEADS DIGEST V2 #246
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”