Yield: 1 Servings
|4 cups||Packed cilantro leaves; about a pound coriander weighed w/ stems|
|2 \N||Cloves peeled garlic|
|½ cup||Unsweetened coconut milk|
|½ cup||Roasted peanuts|
|¼ cup||Fresh lime or lemon juice|
Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
Process into a fine puree and season with 1 teaspoon of salt or to taste.
Divide into ¼ cup containers and freeze.
Yield: About 1 cup
USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6628 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997