Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 | Dried red chillis; cut, and soaked |
| 4 | Cloves garlic |
| 1 tablespoon | Coriander root; chopped |
| 4 cups | Coconut milk; medium thickness |
| ½ cup | Chicken; chopped |
| ½ cup | Fresh shrimp; minced |
| 3 tablespoons | White sugar; up to 4T |
| 3 tablespoons | Tamarind water |
| 1 teaspoon | Salt |
| ½ cup | Toasted peanuts; ground |
| ¾ cup | Shallots; sliced |
| Rice crispy chips |
Pound or blend chillis, garlic and coriander together until they become very pasty. Heat coconut milk over medium heat until it boils. Add in the paste from above mixture and fry until fragrant. Then add chicken and shrimp and turn well.
Season with sugar, tamarind water and salt.
Add peanuts and shallots and stir in. Simmer until reduced.
Serve with rice crispy chips.
NOTES : KHOW TAANG NA TANG (Herbed Peanut Sauce w/ Rice Crispy Chips Recipe by: TASTE OF THE ORIENT #TSSPO1 Posted to MC-Recipe Digest V1 #939 by Sue <suechef@...> on Dec 01, 1997