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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Peel course 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 chili 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 remianing coconut milk, sweeten with sugar and season with salt.
Blend in peanuts. Taste at this point to adjust sweetening, salt, and
hotness. Thin with more coconut milk or water if desire.
| Ingredients:
1 1/2 Stalks lemon gress
6 Shallots, peeled
5 Garlic cloves, peeled
3 Tablespoon(s) Fresh coriander leaves
1 Tablespoon(s) Hot chilli sauce
2 Teaspoon(s) Cumin seeds
1/4 Teaspoon(s) Turmeric
1 Tablespoon(s) Water
1/3 Cup(s) Oil
1 Teaspoon(s) Dried shrimp paste
2 Cup(s) Coconut milk
1 Tablespoon(s) Brown sugar
1/4 Teaspoon(s) Salt
3/4 Cup(s) Gr rst unsalted sk peanuts |
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