© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Servings: About 1 cup
2 shallots, minced
2 garlic cloves, minced
1 stalk fresh lemon grass, white part only, finely chopped
1 ½ 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 nước mắm (fish sauce)
1 cup thin coconut milk
In a saucepan, sauté 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.