Peel course outer layer from lemon grass, and remove tough tops. (Save
these for a soup stock if desired). Chop tender stalks into 1 inch
lengths. Place in workbowl of food processor with shallots, garlic,
coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine
paste, adding water if needed. In a large frying pan over medium setting
, heat oil, add lemon grass paste and dried shrimp paste, stirring and
frying for about 4 minutes or until mixture emits a wonderously aromatic
perfume. Stir in about half the coconut milk and continü cooking,
stirring almost constantly, for 8 minutes. Stir in remianing coconut
milk, sweeten with sugar and season with salt. Blend in peanuts. Taste
at this point to adjust sweetening, salt, and hotness. Thin with more
coconut milk or water if desire.

Stichworte: Sauces, Thai