Nam Jim Tua (Peanut Sauce) Recipe - Cooking Index
Nam Jim Tua (Peanut Sauce) Recipe - Cooking Index
| Peanut oil | ||
| 1 tablespoon | Green onions | |
| 1/2 tablespoon | Galangal | |
| 1 tablespoon | Lemon juice | |
| 1/2 tablespoon | Lemon grass | |
| 1/2 tablespoon | Garlic | |
| 1/2 tablespoon | Lime zest | |
| 1/2 tablespoon | Cilantro | |
| 1 teaspoon | Makrut - (lime leaves) | |
| 1 cup | Coconut milk | |
| 2 tablespoons | Curry powder - (Thai red) | |
| 3/4 cup | Peanut butter | |
| 2 tablespoons | Palm sugar - (or brown sugar) | |
| 2 tablespoons | Tamarind liquid | |
| 2 tablespoons | Lime juice |
In a food processor, grind green onions, galangal, lemon grass garlic, lime zest, cilantro and makrut.
Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree.
Stir fry for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar, tamarind liquid and lime juice and bring to a boil. Cool. Serve at room temperature.
Source:
Ming Tsai - East Meets West Show
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