cooking 20 minutes .
INGREDIENT :
5 teaspoon cooking oil for frying
15 dried chilies , seeded
2 clover garlic
12 shallots
1 stalk lemon grass , sliced
1 teaspoon corainder
1 teaspoon fennel
3/4 teaspoon cummin
5 candlenuts
1 1/4 cm (1/2 in) square dried
shrimp paste
(all above to be grounded finely)
180 g (6 oz) roasted peanuts , ground coarsely
1 coconuts , grated (for 1 1/2 cups thick coconut milk)
2 teaspoons tamarind paste
1/2 cup water
2 teaspoons sugar
1 1/2 teaspoons salt
METHOD :
* heat 5 teaspoons oil in a frying pan and fry ground ingredients until frangrant and oil separates . put in ground peanuts and thick coconut milk . bring to a slow boil then add tamarind jucie , sugar and salt .
* simmer for 5 minutes .
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