Peanut Sauce

Yield: 1 1/2 cups

6 dry chili (seeded and soaked in hot water for 5 mins)

2 shallots, coarsely chopped

2 cloves garlic

1 stalk lemongrass, coarsely chopped

2 slices galangal

2 slices ginger

1/4 cup oil

1 tsp chili powder

1/4 cup peanut butter

2 tbsp tamarind puree (soak 1 tbsp of tamarind paste in 4 tbsp hot water)

2 tbsp palm sugar

1 cup water

salt, to taste

1. Blend chili, shallots, garlic, lemongrass, galangal, and ginger in a small food processor until it becomes a smooth paste. Add oil and mix well.

2. Heat a medium pot and add the paste and chili powder. Cook for 8 to 10 minutes until fragrant and colour is slightly darker.

3. Add peanut butter, tamarind puree, palm sugar, and water to the pot and bring to boil. Stir occasionally.

4. Reduce the heat to medium and cook for 10 to 12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.

Tom Kha Gai

Yield: 4 servings

2 cans coconut milk

1 thumb-sized chunk galangal, peeled, cut into thin slices

1 stalk lemongrass, sliced into 1-inch strips

2-3 chicken breasts, cut into pieces

1 Thai chili, thinly sliced

8 oyster mushrooms, torn

1 onion, sliced

2 tomatoes, quartered

6 kaffir lime leaves, torn

salt and pepper

1/4 cup lime juice

1/4 cup cilantro, chopped

1. In a large pot over medium heat, add one can of coconut milk, galangal, and lemongrass. 

2. Just before the coconut milk comes to a boil, add the chicken and the second can of coconut milk. Reduce heat to medium-low, as you don’t want the coconut milk to heat too fast or burn.

3. Add chili and oyster mushrooms and stir. As the coconut milk is so delicate, be sure to stir your spoon in one direction only, otherwise it may start to curdle. 

4. Add the onions.

5. As the soup is just about to boil, add the tomatoes and kaffir lime leaves.

6. Season with salt and pepper.

7. Cook the soup slowly and gently over low heat for about 5 to 10 minutes, making sure it does not come to a full boil, but long enough that the chicken and onions are fully cooked.

8. Remove from heat and finish with lime juice and cilantro before serving. Serve on top of rice.


www.eatingthaifood.com