Coconut Peanut Sauce
|Lemongrass stalk||1 (About 2 Feet)|
|Roasted salted peanuts||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Ginger slice||1 (About The Size Of A Quarter)|
|Lime zest||1 (1/4 Inch Size)|
|Lime juice||3 Tablespoon|
|Anchovy paste||1 Tablespoon|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Unsweetened coconut milk||14 Ounce (2 Cups Or 1 Can)|
|Packed basil leaves||1⁄2 Cup (8 tbs)|
|Packed cilantro leaves||2 Cup (32 tbs)|
1. Remove the woody outer leaves of the lemongrass stalk (if using). Finely slice the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime zest and juice, anchovy paste, sugar, salt to taste, and red pepper flakes.
2. Add the coconut milk and blend to a fine puree. Transfer this mixture to a food processor and puree with the basil and cilantro leaves. Adjust the seasoning and pack in 1/2- or 1-cup portions. Store in the freezer.