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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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peanut oil
1 tablespoon green onions
½ tablespoon galangal (poor substitute: ½ tablespoon ginger plus 1 tablespoon lemon juice)
½ tablespoon lemon grass
½ tablespoon garlic
½ tablespoon lime zest
½ tablespoon cilantro
1 teaspoon makrut (lime leaves), preferably fresh
1 cup coconut milk
2 tablespoons curry powder (Thai Red)
¾ cup peanut butter
2 tablespoons palm sugar (or brown sugar)
2 tablespoons tamarind liquid
2 tablespoons lime juice
In a food processor, grind green onions, galangal, lemon grass garlic, lime zest, cilantro and makrut.
Heat wok. Add peanut oil. When oil is hot, add onion/garlic purée. Stir fry for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar, tamarind liquid and lime juice and bring to a boil. Cool. Serve at room temperature.