Heat the oil in a skillet to medium-high heat and saute garlic, onion, chile, lime leaves or zest, curry powder and lemon grass for 2 to 3 minutes. Then stir in coconut milk, milk, cinnamon, bay leaves, tamarind sauce, fish sauce, brown sugar, lemon juice and peanut butter. Mix ingredients well, reduce heat and cook, stirring frequently, until sauce thickens. This takes about 30 minutes. Remove bay and lime leaves and serve. Do not let sauce stick and burn to bottom of pan. Adapted from Keos Thai Cuisine, Keo Sananikone, Ten Speed Press. 1986 I like to blender the onion, lemon grass and garlic so the sauce is smooth in texture. You can also mince them and use chunky peanut butter if you like chunks in your sauce. firstname.lastname@example.org (William Wight) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 8|
|Calories from Fat: 305 (80%)|
|Amt Per Serving||% DV|
|Total Fat 33.9g||45 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0.3mg||0 %|
|Sodium 533.9mg||18 %|
|Potassium 329.5mg||9 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.6g|
|Protein 8.5g||12 %|
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Calories per serving: 380
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