- 6 green onions
- 2 fresh small red Thai chillies, chopped coarsely
- 2 tbsps lime juice
- 1 tbsp peanut oil
- 1 cup (140 g) roasted salted peanuts
- ¼ tsp shrimp paste
- 410 ml can coconut milk
- 1 tbsp tamarind concentrate
- 2 tsps brown sugar
Quarter remaining four onions then blend or process with chili, juice and half of the oil until chopped coarsely; add nuts, blend or process until mixture is chopped finely.
Heat remaining oil in medium frying pan; cook shrimp paste, stirring, about 1 min or until fragrant. Add coconut milk, tamarind, sugar and processed onion mixture; bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally, about 4 mins or until sauce thickens slightly.
Stir in finely chopped onion off the heat.
TIP If shrimp paste is unavailable, substitute 1 tbsp fish sauce. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces.