How to make it

  • Cut and discard the root tip of the garlic cloves and shallots but leave the skin on.
  • Place both in the oven and roast at 400 degrees until softened, about 10 minutes for garlic, and 20 minutes for shallots.
  • Meanwhile, mince the lemongrass, galangal and cilantro stems.
  • In a small dry pan, toast the coriander and cumin seeds over medium heat, stirring frequently, until they are aromatic and dark brown, .
  • Next toast the red chilies, stirring constantly until they turn a dark red color and are slightly charred.
  • Grind the toasted ingredients in a clean coffee grinder to a fine powder.
  • Using a heavy mortar and pestle, pound the lemongrass, galangal and cilantro stems until they are reduced to a paste.
  • Peel the roasted garlic and shallots and mash in with the mixture until well blended.
  • Then add the ground toasted ingredients, plus the nutmeg, cinnamon, mace and shrimp paste.
  • Pound to make a well-blended paste.
  • Grind the peanuts in a clean coffee grinder or blender as finely as possible.
  • Heat 2/3 cup of the thickest cream from the top of a can of coconut milk in a saucepan over medium-high heat.
  • Reduce a few minutes until thick and bubbly.
  • Fry the spice mixture in the cream, stirring frequently, until it is well mixed with the cream and has fully released its aromas and flavors, about 3 to 5 minutes.
  • Add half of the remaining milk and the ground peanuts, bring to a boil, then reduce heat to low and simmer 10 to 12 minutes, stirring well to blend the ingredients.
  • Add more coconut milk as needed to constitute a creamy sauce, the consistency of pancake batter.
  • Season to taste with fish sauce, palm sugar and tamarind water to the desired combination of salty and sweet, with a subtle tangy flavor in the background.

Reviews & Comments 4

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  • jakartainflames 12 years ago
    Best, detailed recipe ever.
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  • lunasea 12 years ago
    I'll be trying this very soon...thanks so much.
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    " It was excellent "
    sunny ate it and said...
    Love this stuff - a lot to it, but worth the effort! = )
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  • liezel 12 years ago
    Full of flavour, this one. Thanks for sharing
    Was this review helpful? Yes Flag

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