Sauce
(Asian
)
Peanut Sauce
Contributor: Steph
Sauce pan
6
red chilies
soaked in water
6
cloves
garlic
sliced
3
shallots
sliced
2
stalks
lemon grass
chopped
1
half inch
ginger
chopped
1
tsp
coriander
seeds
1/2
tsp
cumin seed
1/4
cup
vegetable oil
1
Tbl
tamarind pulp
1
Tbl
sugar
1
tsp
fish sauce
2/3
cup
water
2/3
cup
coconut milk
2
cups
peanuts
roasted, unsalted
Spice Paste - Place chilies, garlic, shallots, lemon grass, ginger, coriander and cumin in food processor and
process until fine paste.
Heat oil in medium skillet over med-hi heat, add spice paste and cook for several minutes. Add Tamarind
pulp, sugar and fish sauce, simmer 2 minutes more.
Add water and coconut milk, bring to boil.
Process peanuts in food processor until coarsely chopped.
Reduce heat on spice sauce and add peanuts. Mix thoroughly, remove from heat and serve.
Edition: 4