1 tbsp tamarind pulp
200g / 7 oz roasted peanuts
4 dried red chilies, soaked and drained
4 shallots, roughly chopped
2 garlic cloves, crushed
4 candlenuts or macadamia nuts
1 stalk of lemongrass, peeled and sliced
2 tbsp vegetable oil
250ml / 8 fl oz coconut milk
2 tbsp palm or brown sugar
1 tsp salt
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