|¼ cup||Peanut oil|
|1 tablespoon||Fresh lemon grass|
|1||Onion; blendered with the garlic and lemon grass (up to)|
|1 teaspoon||Ground red chile pepper (your choice of fire)|
|3||Kaffir lime leaves -or-|
|1||Fresh lime; grated zest of|
|½ teaspoon||Curry powder|
|1 cup||Coconut milk|
|1 teaspoon||Ground cinnamon|
|2 teaspoons||Tamarind paste (up to)|
|3 tablespoons||Fish sauce (purchased at Asian markets; amount varied by brand and taste. Thai variety is milder than Vietnamese variety.)|
|3 tablespoons||Dark brown sugar|
|3 tablespoons||Lemon juice|
|1 cup||Smooth peanut butter|
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@... (William Wight)
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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