Ingredients
Scale
- 5 shallots, sliced
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 5 dried chilies, deseeded and soaked in warm water
- 1 tablespoon lemongrass, minced
- 2 tablespoons brown sugar
- 3 cloves
- 1 cinnamon stick
- 1/4 star anise
- 1 green cardamom
- 1/2 teaspoon coriander powder
- 1/4 teaspoon fennel powder
- 1/4 teaspoon nutmeg powder
- 5 kaffir lime leaves
- 2 tablespoons tamarind juice
- 1 cup coconut milk
- 1 cup roasted peanuts, coarsely ground
- Salt to taste
Instructions
- Blend the shallots, garlic, ginger, chilies, lemongrass, coriander and fennel into a spice paste
- Over medium high heat in a nonstick pan, saute the spice paste until fragrant, about 3 minutes
- Add sugar, kaffir lime leaves and tamarind juice, stirring to mix
- Pour in coconut milk and simmer for 5 minutes, stirring continuously
- Toss in cloves, cinnamon stick, cardamom, star anise and nutmeg and stir to combine
- Add in the ground peanuts, season with salt and mix well. Simmer until the sauce thickens to the desired consistency
- Remove from heat and set aside. Once cool, fish out the aromatics and discard
Notes
Makes 3 cups