Recipe Ingredient
- Ground spices
- 15-16 dried chillies
- 2 fresh red chillies
- 12 shallots
- 2 cloves garlic
- 4 candlenuts
- 1 stalk lemon grass
- 1 tsp fennel powder
- 1 tsp cumin powder
- 1 tbsp ground coriander
- 2 slices galangal
- 6-7 black peppercorns
- Ingredients
- 200g roasted peanuts, coarsely ground.
- 1 grated coconut, squeezed for thick milk
- 250ml water, to be added to the residue of the squeezed grated coconut then squeezed for thin coconut milk
- 1 tbsp tamarind paste, mixed with 100ml water and squeezed for tamarind juice
- 1 ½-2 tbsp sugar or to taste
- 1 tsp salt or to taste
- 5-6 tbsp oil
Instructions
- Fry ground spices for 2-3 minutes in a little oil. Add a little of the thick coconut milk and simmer until oil rises. Pour in thin coconut milk and tamarind juice. Continue to simmer for 10-15 minutes.
- Add the ground peanuts and thick coconut milk. Simmer for 2-3 minutes. Add sugar and salt to taste. Cook for a further 3-4 minutes before turning off the heat.
