Nam jim tua (peanut sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Peanut oil | ||
| 1 | tablespoon | Green onions |
| ½ | tablespoon | Galangal |
| 1 | tablespoon | Lemon juice |
| ½ | tablespoon | Lemon grass |
| ½ | tablespoon | Garlic |
| ½ | tablespoon | Lime zest |
| ½ | tablespoon | Cilantro |
| 1 | teaspoon | Makrut; (lime leaves) |
| 1 | cup | Coconut milk |
| 2 | tablespoons | Curry powder; (thai red) |
| ¾ | cup | Peanut butter |
| 2 | tablespoons | Palm sugar; (or brown sugar) |
| 2 | tablespoons | Tamarind liquid |
| 2 | tablespoons | Lime juice |
Directions
In a food processor, grind green onions, galangal, lemon grass garlic, lime zest, cilantro and makrut.
Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree. Stir fry for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar, tamarind liquid and lime juice and bring to a boil. Cool. Serve at room temperature.
Per serving: 1765 Calories (kcal); 158g Total Fat; (74% calories from fat); 57g Protein; 65g Carbohydrate; 0mg Cholesterol; 950mg Sodium Food Exchanges: 3 Grain(Starch); 6 Lean Meat; ½ Vegetable; 1 Fruit; 28 Fat; 0 Other Carbohydrates
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