Nam Jim Tua (Peanut Sauce)

Karen Haigh
Originally From: Thai Recipes
Serve with Satay

Peanut oil
1 tablespoon green onions
1/2 tablespoon galangal (poor substitute: 1/2 tablespoon ginger plus 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), preferably fresh

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.

From the Dinner Co-op