1. In a blender, combine onion, lemon grass, shrimp paste, chilies, garlic, cumin, coriander and coriander roots with enough coconut milk to moisten. 2. Heat oil in saucepan. 3. Gentley stirfry onion mixture until it turns a pale pinky-brown. 4. Add remaining coconut milk, stirring briskly. 5. Reduce heat to low. 6. Add peanuts (or peanut butter) and still well. 7. Then add sugar and tamarind juice with a pinch of salt. 8. If the sauce is too thick add additional coconut milk; If it's too thin, simmer very gently to reduce -- coconut milk and peanuts burn very easily. ---------------------------------------------------------------------------
Nutrition
Ingredients
