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Categories:
shallots garlic fresh coriander leaves hot chili sauce cumin seeds turmeric water oil shrimp coconut milk brown sugar salt peanuts
Viewed: 108 - Published at: a year agoIngredients
- 1 1/2 stalks lemongrass
- 6 shallots, peeled
- 5 garlic cloves, peeled
- 3 tablespoons fresh coriander leaves
- 1 tablespoon hot chili sauce
- 2 teaspoons cumin seeds
- 1/4 teaspoon turmeric
- 1 tablespoon water
- 1/3 cup oil
- 1 teaspoon dried shrimp paste
- 2 cups coconut milk
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 3/4 cup roasted unsalted peanuts
Method
- Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired).
- Chop tender stalks into 1 inch lengths.
- Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric.
- Whirl to a fine paste, adding water if needed.
- In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume.
- Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes.
- Stir in remaining coconut milk, sweeten with sugar and season with salt.
- Blend in peanuts.
- Taste at this point to adjust sweetening, salt, and chilli.
- Thin with more coconut milk or water if desire.
