250 grams Peanut Dry roasted or fried
1 pcs Red chilli Seeded
1/2 tsp. Shrimp paste optional
1 clove Garlic peeled
25 grams Palm sugar thinly sliced
1 cm Lesser galangal peeled, washed
3 pcs Kaffir lime leaves thinly sliced
1/2 tsp. Tamarind
1 cm Galangal thinly sliced
1/4 tsp. Salt to taste
Blend the ground-roasted peanuts until turn into powder. Put aside. Blend garlic, white ginger, galangal, chili, shrimp past, palm sugar and fragrant lime leaf together in a mortar and pestle until they turn into a paste.Put the peanut powder ( or ready peanut butter) with the spice paste and salt. Mix thoroughly together.
Make peanut paste and add extra coconut milk to achieve the consistency you prefer. If it's too thin, simmer (over low heat) very gently to reduce. Stir constantly as coconut milk and peanut burn easily.
Dilute with water instead of coconut milk, to achieve consistency you prefer. If it's too thin, simmer (over low heat) very gently to reduce.