• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. 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.
  2. 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.
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