Ingredients Jump to Instructions ↓

  1. 1 Coconut milk - (14 ounces)

  2. 1/2 cup 118ml Chicken stock

  3. 1/2 cup 118ml Uncooked peanuts

  4. 1 tablespoon 15ml Garlic - crushed,

  5. 1 tablespoon 15ml Red curry paste

  6. 1 tablespoon 15ml Nam prik pao -

  7. 1 tablespoon 15ml Palm sugar

  8. 1 tablespoon 15ml Fish sauce

  9. 1 tablespoon 15ml Lime juice

Instructions Jump to Ingredients ↑

  1. method In a wok or large heavy skillet, dry roast the peanuts until they start to turn toasty brown. Bite one to check that it is cooked through (careful - they're hot).

  2. Discard any brown peanut "skins" and put the peanuts in a blender or food processor. Separate the coconut milk and add a cup of thick coconut cream to the blender, and process until smooth. Add the garlic, curry paste, nam prik pao, sugar, fish sauce and lime juice and process until mixed thoroughly.

  3. Combine the remaining coconut milk with the chicken stock, and then slowly add this to the running blender until a suitable consistency is achieved.

  4. Recipe By: Muoi Khuntilanont


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