Ingredients:
1 small onions, chopped
1 tablespoon finely chopped lemongrass
1/2 teaspoon shrimp paste
3 dried red chilies or 1 teaspoon chili powder
2 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon ground coriander
2 coriander root, chopped
1 cup coconut milk
1 teaspoon vegetable oil
5 ounces ground roasted peanuts or 5 ounces crunchy peanut butter
2 tablespoons sugar
2 tablespoons tamarind juice
1/4 teaspoon salt
Directions:
In a blender, combine onion, lemon grass, shrimp paste, chilies, garlic, cumin, coriander and coriander roots with enough coconut milk to moisten.
Heat oil in saucepan.
Gentley stirfry onion mixture until it turns a pale pinky-brown.
Add remaining coconut milk, stirring briskly.
Reduce heat to low.
Add peanuts (or peanut butter) and still well.
Then add sugar and tamarind juice with a pinch of salt.
If the sauce is too thick add additional coconut milk; If it’s too thin, simmer very gently to reduce — coconut milk and peanuts burn very easily.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.