clove garlic, crushed
Tbsp (15mL) vegetable oil
tsp (10 mL) red curry paste
oz (400 mL) can coconut milk (not low fat)
stalks lemon grass, chopped into 1-inch (2.5 cm) pieces
cup (50mL) sugar
cup (50 mL) lemon juice
cup (500mL) ground peanuts
Salt and pepper to taste
In a saucepan, sauté the crushed garlic in the oil over medium heat until just golden.
Add the red curry paste and continue stirring for 2 minutes.
Add the coconut milk, sugar, and lemon grass. Heat for 10 – 15 minutes.
Add the lemon juice. Remove the lemon grass.
Add the ground peanuts and continue cooking until the sauce begins to thicken.
Season to taste with salt and pepper. Set aside and cool.