1 teaspoon garlic, chopped
6 ounces onion, small dice
1 teaspoon red pepper flakes, crushed
4 kaffir lime leaves, optional
2 teaspoons curry powder
1 ounce lemongrass, minced
1 fluid ounce vegetable oil
8 fluid ounces coconut milk
2 cinnamon sticks
4 bay leaves
1 fluid ounce lime juice
4 fluid ounces rice wine vinegar
10 fluid ounces chicken stock
10 ounces peanut butter
Servings: 28
1. Saute the garlic, onion, red pepper flakes, lime leaves, curry powder and lemongrass in the vegetable oil for 5 minutes.
2. Add the remaining ingredients and simmer for 30 minutes. Stir often, as the sauce can burn easily. Serve warm.
Yield: 28 fluid ounces
6 ounces onion, small dice
1 teaspoon red pepper flakes, crushed
4 kaffir lime leaves, optional
2 teaspoons curry powder
1 ounce lemongrass, minced
1 fluid ounce vegetable oil
8 fluid ounces coconut milk
2 cinnamon sticks
4 bay leaves
1 fluid ounce lime juice
4 fluid ounces rice wine vinegar
10 fluid ounces chicken stock
10 ounces peanut butter
Servings: 28
1. Saute the garlic, onion, red pepper flakes, lime leaves, curry powder and lemongrass in the vegetable oil for 5 minutes.
2. Add the remaining ingredients and simmer for 30 minutes. Stir often, as the sauce can burn easily. Serve warm.
Yield: 28 fluid ounces
