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      RECIPE TITLE "THAI VEGETARIAN PEANUT SAUCE" from Asian Grilling : 85 Kebabs, Skewers, Satays and Other Asian-Inspired Recipes for Your Barbecue Copyright © 2002 by Su-Mei Yu

    yields Makes 1 cup time--- difficulty easy

    Although this peanut sauce is for vegetarians, carnivores will love it too. Unlike the Indonesian version, it is light, with a fruity taste and nice floral scent. Use it with tofu, chicken or shrimp satay. Palm sugar is available in most Asian supermarkets or through mail-order sources.

    1/2 teaspoon sea salt
    4 garlic cloves, minced (2 tablespoons)
    15 chiles de arbol or chile Japones, softened in hot water-dried seeded or not, depending on your preference for spiciness and minced (1/3 cup)
    1 stalk lemongrass, tough outer layers and green parts removed and minced (1/4 cup)
    2 shallots, minced (1/4 cup)
    1 tablespoon minced galangal or ginger
    1 cup combined coconut cream and milk (the consistency of whole milk)
    1 tablespoon soy sauce
    3 tablespoons palm sugar
    2 tablespoons creamy peanut butter
    3 tablespoons tamarind juice

      RECIPE METHOD

    1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, and shallots, galangal in sequence, adding each only after the previous ingredient has been pureed and incorporated into the paste.
    2. Or, if using a blender, combine all the above ingredients, add the coconut cream mixture, and puree.
    3. 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 lid in the refrigerator for up to a week.


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