Preparation / Directions:
*seed and soak dried peppers in hot water for 15 mins.
First, chop peanuts (or use a food processor) into tiny chunks as tiny as the peanuts in your chunky peanut butter, but not too fine.
Then, in a blender or food processor blend chillies, shallots, garlic, ginger, galangal, lemongrass, and fennel seed. Blend until it forms a paste.
Heat oil in a pot. When oil is heated, put the blended paste in. Cook for 5 to 10 minutes, stirring continously. Then, put in the roasted peanuts and the tamarind with its water. Cook until the mixture boils. Then, put in the coconut milk, sugar and salt. Simmer for another 10 to 15 minutes. Enjoy!
If the sauce is too thick for your liking, add more coconut milk or water.
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