INGREDIENTS
1 cup
unsalted peanuts (skinless)
1
stalk lemongrass (approximately 1/4 cup)
3
x3 cm galangal (see notes)
2 cloves
garlic
3
small shallots
2
birds eye chili (chopped)
2 tsp
tamarind pulp (seeds and pulp removed)
1 cup
coconut milk
1/4 cup
palm sugar
3/4 cup
water (add more if you prefer a thinner sauce)
2 tbsp
fish sauce
1/2
lime (juiced)
unsalted skinless peanuts (roasted and finely crushed)