Ingredients
- ¾ cup oil
Group 1
- 6 stalks lemongrass (1¼ prepped OR 6-7 bags dried lemongrass)
- 2 cups garlic (chopped)
- 1 Tablespoon red pepper flakes
Group 2
- 2 jars shrimp paste
- 2 cups brown sugar
- 4 cups green curry paste (1 large OR 3 medium OR 8 small)
- ¾ cup lemon peel powder
Group 3
- 2 cans coconut milk
- 4 cups water
Instructions
- Heat oil in large wok.
- Add the ingredients from Group 1, cook 1 minute.
- Add the ingredients from Group 2, mix together well with whisk.
- Add final ingredients and mix well. DO NOT BOIL. Sauce is done when mixed smooth.
