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Ingredients |
Amount |
| Garlic
|
6 ea. |
| Shallots
|
2 ea. |
| Lemongrass,
bottom half only, trimmed |
2
Tbsp. |
Fresh
or frozen Galangal ginger, minced, or
½ tsp. ground dried galangal
|
1 tsp. |
| Cilantro
stem |
1 Tbsp. |
| Cumin
seed |
½
tsp. |
| Coriander
seed |
½
tsp. |
| Red
chilies, dried |
5 ea. |
| Freshly
ground nutmeg |
¼
tsp. |
| Ground
cinnamon |
¼
tsp. |
| Ground
mace |
¼
tsp. |
| Shrimp
paste |
½
tsp. |
| Unsalted
roasted peanuts |
½
cup |
| Coconut
milk (can use 14-oz can) |
1½
cups |
| Fish
sauce |
2 Tbsp. |
| Palm
or coconut sugar |
1
Tbsp. |
Wet
tamarind (dissolved in 2 Tbsp. water, strained)
|
1 tsp. |
| Lime juice |
1 tsp. |
|
1. Cut and discard the
root tip of the garlic cloves and shallots
but leave the skin on. Place both in the oven
and roast at 400 degrees until softened, about
10 minutes for garlic, and 20 minutes for
shallots.
|
| 2.
Meanwhile, mince the lemongrass, galangal and
cilantro stems. |
| 3.
In a small dry pan, toast the coriander and cumin
seeds over medium heat, stirring frequently, until
they are aromatic and dark brown, . Next toast
the red chilies, stirring constantly until they
turn a dark red color and are slightly charred.
Grind the toasted ingredients in a clean coffee
grinder to a fine powder. |
| 4.
Using a heavy mortar and pestle, pound the lemongrass,
galangal and cilantro stems until they are reduced
to a paste. Peel the roasted garlic and shallots
and mash in with the mixture until well blended.
Then add the ground toasted ingredients, plus
the nutmeg, cinnamon, mace and shrimp paste. Pound
to make a well-blended paste. |
| 5.
Grind the peanuts in a clean coffee grinder or
blender as finely as possible. Heat 2/3 cup of
the thickest cream from the top of a can of coconut
milk in a saucepan over medium-high heat. Reduce
a few minutes until thick and bubbly. Fry the
spice mixture in the cream, stirring frequently,
until it is well mixed with the cream and has
fully released its aromas and flavors, about 3
to 5 minutes. |
| 6.
Add half of the remaining milk and the ground
peanuts, bring to a boil, then reduce heat to
low and simmer 10 to 12 minutes, stirring well
to blend the ingredients. Add more coconut milk
as needed to constitute a creamy sauce, the consistency
of pancake batter. Season to taste with fish sauce,
palm sugar and tamarind water to the desired combination
of salty and sweet, with a subtle tangy flavor
in the background. |
Source:
©Kasma Loha-unchit |
|
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Nutrition
Facts |
| Serving
Size: 2 Tbsp. |
Servings
Per Recipe: 20 |
|
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| |
%DV*
|
| Calories:
72 |
7
|
| Total
Fat: 6.3 grams |
10
|
Saturated
Fat: 4 grams
|
18
|
| Cholesterol:
1.14 mg |
0
|
| Sodium:
141 mg |
31.25
|
| Total
Carbohydrate: 4 grams |
1
|
Dietary
Fiber: 1 grams
|
2
|
Sugars:
.6 grams
|
|
| Protein:
1.8 gram |
14 |
|
| Vitamin
A: 6% |
Vitamin
C: 4% |
Calcium:
6% |
Iron:
10% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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