From nancyaery@hotmail.com Wed Oct 31 16:09:58 2001 Date: Tue, 30 Oct 2001 08:25:29 -0800 From: Nancy Newsgroups: alt.food.asian Subject: Spicey Peanut Sauce. * Exported from MasterCook * Spicey Peanut Sauce. Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Thai Recipes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Shallots -- minced 2 Garlic cloves -- minced 1 stalk fresh lemon grass -- Finely chopped 1 tablespoon Red curry paste -- -=OR=- 1 teaspoon - Cayenne 1/4 cup Crunchy peanut butter 1 tablespoon Palm sugar or brown sugar 1 tablespoon Fish sauce -- (nam pla) 1 cup Thin coconut milk - -- (prepared from 1 can - Unsweetened coconut milk) Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats. IN A SAUCEPAN, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl. TO PREPARE THIN COLONUT MILK: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Makes 1 1/2 Cups - - - - - - - - - - - - - - - - - - -- Nancy From burnerboy_99@yahoo.com Wed Oct 31 16:10:52 2001 Date: Tue, 30 Oct 2001 19:24:13 -0600 From: Burnerboy Newsgroups: alt.food.asian Subject: Re: Spicey Peanut Sauce. Thanks Nancy, I've been wondering how to do this. Burnerboy Nancy wrote in message news:9rmjr7$o03$1@madmax.keyway.net... > * Exported from MasterCook * > > Spicey Peanut Sauce. > > Recipe By : > Serving Size : 1 Preparation Time :0:00 > Categories : Thai Recipes > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 Shallots -- minced > 2 Garlic cloves -- minced > 1 stalk fresh lemon grass -- Finely chopped > 1 tablespoon Red curry paste -- -=OR=- > 1 teaspoon - Cayenne > 1/4 cup Crunchy peanut butter > 1 tablespoon Palm sugar or brown sugar > 1 tablespoon Fish sauce -- (nam pla) > 1 cup Thin coconut milk > - -- (prepared from > 1 can - Unsweetened coconut milk) > > Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats. > > IN A SAUCEPAN, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. > Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water > if it is too thick. Pour into a shallow bowl. > > TO PREPARE THIN COLONUT MILK: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so > the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. > > Makes 1 1/2 Cups > > > > - - - - - - - - - - - - - - - - - - > > > > > > -- > > Nancy > >