Coconut peanut sauce
Pernod beurre blanc
- 100 GRAM PEANUT BUTTER
- 1 CUP COCONUT MILK
- BUNCH OF CORIANDER
- 1 RED CHILI PEPPER
- 1 STALK LEMON GRASS
- 2 CLOVES GARLIC
- 1 LEMON, juice and rind
- 2 TBSP SOY SAUCE
- 2 GREEN ONIONS, chopped
- 1 CUP WHITE WINE
- 1/2 CUP CREAM
- 50 GRAM BUTTER, cold in cubes
- 2 TBSP PERNOD
- PARSLEY
Chop the garlic, the chili pepper, the coriander and the lemon grass in a food processor. Add the rest of the ingredients and blend for a minute.
Fry the onions, add the wine and boil on high heat until reduced till half. Add the cream and reduce some more. Put off the heat, and beat in the butter piece by piece. Now add the Pernod and salt and pepper. Garnish with parsley.
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