Provided by Craig Claiborne
Categories condiments
Time 1h35m
Yield About 3 1/2 cups
Number Of Ingredients 12
Steps:
- Put chilies in a bowl or flat container and add cold water to cover. Let stand one hour or until softened. Drain well. Cut chilies crosswise into small pieces. There should be about 1/3 cup. Put pieces in container of food processor or electric blender.
- Add shallots, garlic, fresh lemon grass or lemon grass powder and 1/2 cup water. Blend thoroughly. There should be about one cup.
- Heat oil in saucepan and when it is very hot add chili mixture. Stir and cook three minutes and add peanuts. Stir. Add coconut milk and remaining 3/4 cup water and bring to a boil. Add sugar, salt and tamarind liquid or lemon juice. Continue cooking, stirring occasionally, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 25 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 439 milligrams, Sugar 8 grams, TransFat 0 grams
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