Yield: 1 servings
|1 cup||Roasted unsalted peanuts|
|2 \N||Stalks lemongrass|
|16 \N||Dried chillies; seeded, soaked in hot, water for 15 min.|
|1 \N||Inch fresh ginger|
|1 \N||Inch fresh galangal|
|6 \N||Shallots; (or 1 medium onion)|
|3 \N||Cloves garlic|
|\N \N||Sugar to taste; (palm sugar is best)|
|1 tablespoon||Tamarind; soaked and diluted with, 3/4 cup hot water|
|1 tablespoon||Fennel seed|
|1½ cup||Coconut milk|
|2 tablespoons||Peanut/corn oil|
First, chop peanuts (or use a food processor) into tiny chunks -- as tiny as the peanuts in your chunky peanut butter, but not too fine. Then, in a blender or food processor blend chillies, shallots, garlic, ginger, galangal, lemongrass, and fennel seed. Blend until it forms a paste.
Heat oil in a pot. When oil is heated, put the blended paste in. Cook for 5 to 10 minutes, stirring continously. Then, put in the roasted peanuts and the tamarind with its water. Cook until the mixture boils. Then, put in the coconut milk, sugar and salt. Simmer for another 10 to 15 minutes.
If the sauce is too thick for your liking, add more coconut milk or water.
Per serving: 921 Calories (kcal); 87g Total Fat; (79% calories from fat); 12g Protein; 40g Carbohydrate; 0mg Cholesterol; 71mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 1 Fruit; 17 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.