Preparation:
In a food processor, grind green onions, galangal, lemon grass garlic, lime zest, cilantro and makrut.
Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree.
Stir fry for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar, tamarind liquid and lime juice and bring to a boil. Cool. Serve at room temperature. |
