Yield: 8 servings
| Measure | Ingredient |
|---|---|
| \N \N | Pan drippings |
| 1 \N | Thai chile |
| ½ \N | Onion |
| 1 \N | Garlic clove |
| ¼ teaspoon | Shrimp paste |
| 3½ tablespoon | Peanut butter, crunchy |
| 1 teaspoon | Salt |
| 3 tablespoons | Tamarind water |
| 1 cup | Coconut milk |
Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & shrimp paste. Fry together in a little vegetable oil until the onion is golden. Add the pan drip- pings. Add the peanut butter, salt, and tamarind water.
Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.