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Source: Weldon Russell

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Makes 2 1/2 cups

Surround this sauce with piping hot skewers of chicken.

RECIPE INGREDIENTS

2 onions, chopped

2 tablespoons cayenne pepper

3 cloves garlic, chopped

1 1/2 teaspoons grated ginger

3 chilies, chopped

1 teaspoon each coriander powder, cumin, turmeric

1/4 cup oil

2 teaspoons tamarind paste, mixed with 1 1/2 tablespoons warm water

1/4 cup sugar

1/2 cup coconut milk

1 1/2 cups ground roasted peanuts

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DIRECTIONS

Using a mortar and pestle, make a smooth spice paste of the onions, cayenne pepper, garlic, ginger, chilies, coriander, cumin, and turmeric. Heat the oil in a wok or skillet, add the spice paste, and stir-fry for about 5 minutes. Add the tamarind water, sugar, coconut milk, and peanuts. Cook for 2-3 minutes.

Spoon into a serving dish or refrigerate for 2-3 days.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: Makes 2 1/2 cups

Calories:

109

Sodium:

5mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

66%

Fat. Total:

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