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Peanut Sauce


8 tablespoons crunchy peanut butter
1 medium onion; finely chopped
1 cup thick coconut milk; (not sweetened )
1 tablespoon brown sugar; or palm sugar
1 teaspoon cayenne*
1 stalk lemon grass; finely chopped
1 tablespoon fish sauce; nam pla
1 tablespoon dark sweet soy sauce

In a sauce pan combine all the sauce ingredients and bring to a simmer, stirring, until you reach the desired consistency. (5 to 10 minutes) Remove from the heat and serve in small bowls as an accompaniment. * I use two to three teaspoons of freshly ground cayenne. This can be made by grinding crushed red or whole dried red peppers in a coffee grinder, there is a significant difference in taste and heat. Source: The Original Thai Cookbook Jennifer Brennan Page 81 Mastercook Formatted By Kurt Lucas Posted to the BBQ Mailing List by Gary Wiviott on Mar 20, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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