 |
|
 |
|
|
|
|
|
|
|
1 cup chopped onions 3 cloves garlic, minced
2 T olive oil
3 inches galangal root sliced
1 stalk lemon grass, cut into large pieces
6 Kefir lime leaves
3 T red curry paste
1 cup crunchy peanut butter
12 oz. thick coconut milk
|
|
 |
|
 |
|
 |
Sauté onions and garlic in olive oil until translucent.
Add galangal root, lemon grass, lime leaves, curry paste, coconut milk and peanut butter.
Bring to a low simmer.
Add cubed chicken, tofu or squash if desired.
Fish out big chunks of galangal, lemon grass and lime leaves, if desired.
Serve over steamed rice or rice noodles.
|
