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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
1 stalk (about 2 feet long) fresh lemon grass, optional |
1 cup roasted salted peanuts |
2 medium cloves garlic |
quarter size slice of fresh ginger |
1 inch by 1/4 inch piece fresh lime rind |
3 tablespoons fresh lime juice |
1 tablespoon anchovy paste |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon dried red pepper flakes |
2 cups (14-ounce can) unsweetened coconut milk |
1/2 cup (packed) fresh basil leaves |
2 cups (packed) fresh cilantro leaves |
Directions:
1. Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar and red pepper flakes.
2. Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze.
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