Yield: 1 servings
|2||Cloves garlic, minced|
|1||Stalk fresh lemon grass, white part only, finely chopped|
|1½ tablespoon||Vegetable oil|
|1 tablespoon||Red curry paste, or 1 teaspoon cayenne|
|¼ cup||Crunchy peanut butter|
|1 tablespoon||Palm sugar or brown sugar|
|1 tablespoon||Fish sauce (nam pla)|
|1 cup||Thin coconut milk (see note)|
In a saucepan, saute shallots, garlic and lemon grass in oil until soft. Add red curry paste and cook 1 minute until fragrant.
Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick and syrupy (about 15 minutes). Add water if sauce is too thick.
Makes about 1 cup.
NOTE: To make coconut milk and cream, pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside.
The rest is thin coconut milk.
San Mateo Times 1/90