Recipe - Khow Taang Na Tang

7 Dried red chillis; cut, and
soaked
4 Cloves garlic
1 tablespoon Coriander root; chopped
4 cup Coconut milk; medium
thickness
One half cup Chicken; chopped
One half cup Fresh shrimp; minced
3 tablespoon White sugar; up to 4T
3 tablespoon Tamarind water
1 teaspoon Salt
One half cup Toasted peanuts; ground
Three fourths cup Shallots; cut or sliced up
Rice crispy chips

Pound or blend chillis, garlic and coriander together until they become
very pasty. Heat coconut milk over medium heat until it boils. Add in the
paste from above mixture and fry until fragrant. Then add chicken and
shrimp and turn well.

Season with sugar, tamarind water and salt.

Add peanuts and shallots and stir in. Simmer until reduced.

Serve with rice crispy chips.

NOTES : KHOW TAANG NA TANG (Herbed Peanut Sauce w/ Rice Crispy Chips
Recipe by: TASTE OF THE ORIENT #TSSPO1

Posted to MCRecipe Digest V1 #939 by Sue suechef@sover.net on Dec 01,
1997