Spicy Peanut Sauce
2 Shallots, minced
2 Cloves garlic, minced
1 Stalk fresh lemon grass,
-white part only, finely
1 1/2 tb Vegetable oil
1 tb Red curry paste, or 1
1/4 c Crunchy peanut butter
1 tb Palm sugar or brown sugar
1 tb Fish sauce (nam pla)
1 c Thin coconut milk (see note)
In a saucepan, saute shallots, garlic and lemon grass in oil until
soft. Add red curry paste and cook 1 minute until fragrant.
Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over
medium heat until thick and syrupy (about 15 minutes). Add water if
sauce is too thick.
Makes about 1 cup.
NOTE: To make coconut milk and cream, 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.
San Mateo Times 1/90