Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ea Stalks lemon gress 1 T Water
6 ea Shallots, peeled 1/3 c Oil
5 ea Garlic cloves, peeled 1 t Dried shrimp paste
3 T Fresh coriander leaves 2 c Coconut milk
1 T Hot chilli sauce 1 T Brown sugar
2 t Cumin seeds 1/4 t Salt
1/4 t Turmeric 3/4 c Gr rst unsalted sk peanuts

Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired).
Chop tender stalks into 1 inch lengths. Place in workbowl of food
processor with shallots, garlic, coriander, hot chili sauce, cumin
seeds and turmeric.
Whirl to a fine paste, adding water if needed. In a large frying
pan over medium setting , heat oil, add lemon grass paste and dried
shrimp paste, stirring and frying for about 4 minutes or until
mixture emits a wonderously aromatic perfume. Stir in about half the
coconut milk and continue cooking, stirring almost constantly, for 8
minutes. Stir in remianing coconut milk, sweeten with sugar and
season with salt. Blend in peanuts. Taste at this point to adjust
sweetening, salt, and hotness. Thin with more coconut milk or water
if desire.

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