*  Exported from  MasterCook II  *
 
                            Spicey Peanut Sauce.
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oriental                         Sauces And Preserves
 
   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      c             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
 
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