Ingredients

  • ¼ cup vegetable oil
  • 2 cloves garlic (or more)
  • 1 large onion, chopped
  • ½ to 1 tsp. chili pepper, (I used less)
  • 3 lime leaves
  • 3 tablespoon chopped fresh lemon grass
  • 1 can coconut milk
  • ½ cup milk
  • 1 teaspoon cinnamon
  • 3 bay leaves
  • 2 teaspoons tamarind paste
  • 1 tablespoon fish sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons fresh lemon juice
  • 1 cup peanut butter

Directions

Saute the onions, garlic and lemon grass in the oil until tender. Add chili pepper, lime leaves, cinnamon, and cook about two minutes. Add remaining ingredients and simmer over low heat for 30 minutes. Remove bay leaves and puree. This sauce freezes well. It makes a good sauce for meats or for dipping.

Source

Bob Moeller

Servings/Yield

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