Thai Peanut Sauce And Thai Red Curry Paste

INGREDIENTS
thick coconut milk   400 ml
demerara/ palm sugar   3 tbsp
Thai red curry paste   2 tbsp
roasted unsalted peanuts,coarsely ground   225 gm

mix all the ingredients in a saucepan, simmer for 15 minutes, stirring continuously.
can be used at once or refrigerate, warm again to use.
makes about 2 cups.

Thai Red Curry Paste

INGREDIENTS

dried red chillies 6 soaked in warm water
cumin seeds   1 tsp
coriander seeds  1 1/2 tsp
nutmeg grated  1/4 tsp
lemon grass finely slices  2 tbsp
onion 1 small finely chopped
shallot finely chopped and roasted  1 tbsp
garlic finely chopped   1 tbsp
grated zest of 2 limes
peppercorns   5
salt  1/4 tsp
cloves  3-4

drain chillies after soaking for an hour, deseed
on a tawa/ griddle, dry roast cumin, coriander seeds and nutmeg for a minute
grind to a fine powder
transfer to a larger food processor jar,add all the ingredients and grind to a smooth paste, adding a few drops of water if necessary.
refrigerate in a tight lid jar until needed, lasts upto a week

makes about  1/2 cup




those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com