| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Seafood | Thai | Kitmail21, Peanut butt | 8 | Servings |
INGREDIENTS
| 8 | tb | Crunchy peanut butter |
| 1 | Onion finely chopped =A5 | |
| 1 | " thick" coconut milk | |
| 1 | tb | Palm or brown sugar |
| 1 | ts | Red chili pepper; (cayenne) |
| 1 | Stalk lemon grass; finely chopped | |
| 1 | tb | Fish sauce; (Nam Pla) |
| 1 | tb | Dark; sweet soy sauce |
INSTRUCTIONS
It seems that making "thick" coconut milk is a little involved (I would guess you don't go out and buy it) and the following is a condensed and paraphrased version of what she says: "When I refer to "thick" coconut milk in a recipe, it is made from the first pressing of the milk or water through the coconut meat..... To obtain 2 cups of "thick" coconut milk, you'll need 2 cups of coconut (she prefers to use dried, unsweetened [desiccated] coconut found in health food shops or Oriental stores) and 3 cups of whole milk. Scald the milk in a saucepan. Place the coconut in the milk. Stir and remove from heat. Let stand until cooled to room temperature, stirring occasionally. Strain this mixture through a sieve using the back of a spoon to express as much liquid as possible." Recipe By : HAWGDAVE Posted to MC-Recipe Digest V1 #225 Date: Thu, 26 Sep 1996 07:27:53 -0400 From: Luke Murden <lmurden@visi.net> NOTES : I found this one in Jennifer Brennan's "Original Thai Cookbook". = =
A Message from our Provider:
“God: the most lovable person in the universe”