2 Shallots; minced
2 Garlic cloves; minced
1 Stalk fresh lemon grass
– finely chopped 1 tb Red curry paste; -=OR=-
1 ts -Cayenne
1/4 c Crunchy peanut butter
1 tb Palm sugar or brown sugar
1 tb Fish sauce (nam pla)
1 c Thin coconut milk
-(prepared from 1 cn -Unsweetened coconut milk)
Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats. IN A SAUCEPAN, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl. TO PREPARE THIN COLONUT MILK: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Makes 1 1/2 Cups