| 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". =
=
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