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Recipe from: Colonel Ian F. Khuntilanont-Philpott
1 can coconut milk (14 ounces)
½ cup chicken stock
½ cup uncooked peanuts
1 tablespoon garlic, crushed
1 tablespoon red curry paste
1 tablespoon nam prik pao
1 tablespoon palm sugar
1 tablespoon fish sauce
1 tablespoon lime juice
In a wok or large heavy skillet, dry roast the peanuts until they start to turn toasty brown. Bite one to check that it is cooked through (careful - they're hot).
Discard any brown peanut "skins" and put the peanuts in a liquidiser/blender or food processor.
Separate the coconut milk and add a cup of thick coconut cream to the blender, and process until smooth. Add the garlic, curry paste, nam prik pao, sugar, fish sauce and lime juice and process until mixed thoroughly.
Combine the remaining coconut milk with the chicken stock, and then slowly add this to the running blender until a suitable consistency is achieved.