| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Thai |
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 oz) coconut milk |
| 1 |
tb |
Matsaman curry paste*; or to taste |
| 1/3 |
c |
Sugar |
| 1/2 |
c |
Fresh ground roasted peanuts |
| 1 |
tb |
Tamarind juice; or to taste |
| 1 |
ts |
Salt |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Method:
1. Heat oil over medium-low heat in a saucepan or wok. Add curry paster and
saute until you can detect the aroma of the curry.
2. Scoop the creamy part of the coconut cream from the can. Add it to the
curry past. Increase heat to medium.
3. Stir and cook until the curry and coconut cream are well blended and oil
start to appear on the surface.
4. Add peanuts, sugar, salt, tamarind juice, and the rest of the coconut
cream. Stir constantly until the sauce comes to a boil. Reduce heat, simmer
for 10 minutes, stirring frequently.
5. Do final tasting. Remove from heat. Transfer to serving dish.
*Different brands of curry paste vary in potency. Start with a small amount
and adjust to suit your taste.
NOTES : I use Mae Ploy Curry Paste which is just wonderful!
Recipe by: Joy of Thai Cooking
Posted to TNT Recipes Digest by Karla Sterrett <karlas@jps.net> on Apr 09,
1998
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