Thai Peanut Dipping Sauce
From mystic_river1 16 years agoIngredients
- Yield: 2 ½ cups shopping list
- ------------- shopping list
- garlic 6 ea. shopping list
- shallots 2 ea. shopping list
- lemongrass, bottom half only, trimmed 2 Tbsp. shopping list
- Fresh or frozen galangal ginger, minced, or shopping list
- ½ tsp. ground dried galangal shopping list
- 1 tsp. shopping list
- cilantro stem 1 Tbsp. shopping list
- cumin seed ½ tsp. shopping list
- coriander seed ½ tsp. shopping list
- red chilies, dried 5 ea. shopping list
- Freshly ground nutmeg ¼ tsp. shopping list
- ground cinnamon ¼ tsp. shopping list
- ground mace ¼ tsp. shopping list
- shrimp paste ½ tsp. shopping list
- Unsalted roasted peanuts ½ cup shopping list
- coconut milk (can use 14-oz can) 1½ cups shopping list
- fish sauce 2 Tbsp. shopping list
- Palm or coconut sugar 1 Tbsp. shopping list
- Wet tamarind (dissolved in 2 Tbsp. water, strained) shopping list
- 1 tsp. shopping list
- lime juice 1 tsp. shopping list
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.
The Rating
Reviewed by 4 people-
Love this stuff - a lot to it, but worth the effort! = )
sunny in Portland loved it
Reviews & Comments 4
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