| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sauces |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Stalks lemon gress |
| 6 |
|
Shallots, peeled |
| 5 |
|
Garlic cloves, peeled |
| 3 |
tb |
Fresh coriander leaves |
| 1 |
tb |
Hot chilli sauce |
| 2 |
ts |
Cumin seeds |
| 1/4 |
ts |
Turmeric |
| 1 |
tb |
Water |
| 1/3 |
c |
Oil |
| 1 |
ts |
Dried shrimp paste |
| 2 |
c |
Coconut milk |
| 1 |
tb |
Brown sugar |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Gr rst unsalted sk peanuts |
INSTRUCTIONS
Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch lengths.
Place in workbowl of food processor with shallots, garlic, coriander, hot
chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water
if needed. In a large frying pan over medium setting , heat oil, add lemon
grass paste and dried shrimp paste, stirring and frying for about 4 minutes
or until mixture emits a wonderously aromatic perfume. Stir in about half
the coconut milk and continue cooking, stirring almost constantly, for 8
minutes. Stir in remianing coconut milk, sweeten with sugar and season
with salt. Blend in peanuts. Taste at this point to adjust sweetening,
salt, and hotness. Thin with more coconut milk or water if desire.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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