Ingredients
- 1/2 teaspoon salt
- 2 tablespoon garlic clove
- 1/3 cup chile japone
- 1 cup lemongrass
- 1 tablespoon galangal
- 1/4 cup shallot
- 1 cup cream and milk
- 1 tablespoon sauce
- 3 tablespoon sugar
- 2 tablespoon butter
- 3 tablespoon tamarind
Preparation
Baking Directions:
Yield: 1 cupPound the salt and garlic in a mortar with a pestle into a fine paste.
One at a time, add the chiles, lemongrass, galangal and shallots in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
Or, if using a blender, combine all the above ingredients, add the coconut cream mixture, and puree.
Combine the chile paste and coconut cream (or the chile paste-coconut cream mixture) in a saucepan over medium-low heat and cook, stirring constantly to prevent the coconut cream from curdling, until the mixture begins to bubble, 2 to 3 minutes.
Add the soy sauce, palm sugar and peanut butter and cook, stirring to dissolve the sugar and peanut butter.
When the mixture begins to boil, add the tamarind juice.
Stir to mix.
Cook until the liquid begins to boil again.
Transfer to a bowl and let cool before serving.
Or store in a glass jar with a tight-fitting lid in the refrigerator for up to a week.
