| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
Sauce |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Peanut oil |
| 2 |
|
Cloves garlic |
| 1 |
tb |
Fresh lemon grass |
| 1 |
|
Onion; blendered with the garlic and lemon grass (up to) |
| 1 |
ts |
Ground red chile pepper (your choice of fire) |
| 3 |
|
Kaffir lime leaves -or- |
| 1 |
|
Fresh lime; grated zest of |
| 1/2 |
ts |
Curry powder |
| 1 |
c |
Coconut milk |
| 1/2 |
c |
Milk |
| 1 |
ts |
Ground cinnamon |
| 3 |
|
Bay leaves |
| 2 |
ts |
Tamarind paste (up to) |
| 3 |
tb |
Fish sauce (purchased at Asian markets; amount varied by brand and taste. Thai variety is milder than Vietnamese variety.) |
| 3 |
tb |
Dark brown sugar |
| 3 |
tb |
Lemon juice |
| 1 |
c |
Smooth peanut butter |
INSTRUCTIONS
Heat the oil in a skillet to medium-high heat and sauté garlic, onion,
chile, lime leaves or zest, curry powder and lemon grass for 2 to 3
minutes. Then stir in coconut milk, milk, cinnamon, bay leaves, tamarind
sauce, fish sauce, brown sugar, lemon juice and peanut butter. Mix
ingredients well, reduce heat and cook, stirring frequently, until sauce
thickens. This takes about 30 minutes. Remove bay and lime leaves and
serve. Do not let sauce stick and burn to bottom of pan.
Adapted from Keo's Thai Cuisine, Keo Sananikone, Ten Speed Press. 1986
I like to blender the onion, lemon grass and garlic so the sauce is smooth
in texture. You can also mince them and use chunky peanut butter if you
like chunks in your sauce.
bwight@ix.netcom.com (William Wight)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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