| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Minced ginger root |
| 1 |
|
Thai, serrano or jalapen o chile peppers, seeded and minced (for spicier sauce, leave seeds in) (up to 2) |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Green onions, minced |
| 1/3 |
c |
Chunky-style peanut butter |
| 1/3 |
c |
Unsweetened coconut milk or as needed |
| 2 |
tb |
Fish sauce or soy sauce or to taste |
| 2 |
tb |
Lime juice or to taste |
| 2 |
ts |
Sugar or to taste |
| 1/4 |
c |
Chopped fresh cilantro, optional |
INSTRUCTIONS
Simmer ginger root, chile, garlic, onions, peanut butter, coconut milk,
fish sauce, lime juice, sugar and cilantro in heavy saucepan until richly
flavored, about 10 minutes. Sauce should be thick but pourable. Thin with
additional coconut milk if needed. Correct seasoning, adding fish sauce,
lime juice or sugar to taste. Makes 1 cup.
Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 25, 1997.
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”