Yields
3 servings
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ingredients
2
clove garlic, crushed
1
Tbsp vegetable oil (15mL)
2
tsp red curry paste (10 mL)
1 14
oz can coconut milk (not low fat)(400 mL)
1
stalks lemon grass, chopped into 1-inch (2.5 cm) pieces
¼
cup sugar (50mL)
¼
cup lemon juice (50 mL)
2
cup ground peanuts (500mL)
Salt and pepper to taste
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directions
Step 1
In a saucepan, sauté the crushed garlic in the oil over medium heat until just golden.
Step 2
Add the red curry paste and continue stirring for 2 minutes.
Step 3
Add the coconut milk, sugar, and lemon grass. Heat for 10 – 15 minutes.
Step 4
Add the lemon juice. Remove the lemon grass.
Step 5
Add the ground peanuts and continue cooking until the sauce begins to thicken.
Step 6
Season to taste with salt and pepper. Set aside and cool.
Step 7
Serve with shrimp chips.