Title: Spicy Peanut Sauce
Categories: Sauce
Yield: 10 Servings
| 1 1/2 | | Stalks lemon gress |
| 6 | | Shallots, peeled |
| 5 | | Garlic cloves, peeled |
| 3 | tb | Fresh coriander leaves |
| 1 | tb | Hot chilli sauce |
| 2 | ts | Cumin seeds |
| 1/4 | ts | Turmeric |
| 1 | tb | Water |
| 1/3 | c | Oil |
| 1 | ts | Dried shrimp paste |
| 2 | c | Coconut milk |
| 1 | tb | Brown sugar |
| 1/4 | ts | Salt |
| 3/4 | c | Gr rst unsalted sk peanuts |
Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired).
Chop tender stalks into 1 inch lengths. Place in workbowl of food
processor with shallots, garlic, coriander, hot chili sauce, cumin seeds
and turmeric.
Whirl to a fine paste, adding water if needed. In a large frying pan over
medium setting , heat oil, add lemon grass paste and dried shrimp paste,
stirring and frying for about 4 minutes or until mixture emits a
wonderously aromatic perfume. Stir in about half the coconut milk and
continue cooking, stirring almost constantly, for 8 minutes. Stir in
remianing coconut milk, sweeten with sugar and season with salt. Blend in
peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin
with more coconut milk or water if desire.