© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Authentic Vietnamese Cooking by Corinne Trang
Servings: About 2 cups
3 ounces unsalted roasted peanuts
1 large clove garlic, peeled, minced
1 Thai chili, seeded, minced
1 tablespoon vegetable oil
1 cup chicken stock
⅓ cup unsweetened coconut milk
1 tablespoon hoisin sauce
1 tablespoon nước mắm (fish sauce)
1 tablespoon sugar
Chop 1 tablespoon of the peanuts, and grind the rest.
Stir-fry garlic and chilies in oil over medium heat, 5 minutes. Add ground peanuts and stir until they release some of their oil, about 5 minutes. Add remaining ingredients; bring just to a boil over medium heat. Reduce heat and simmer until oil begins to surface, about 15 minutes. Garnish with chopped peanuts.