Ingredients
- ¾ cups oil
- 1¼ cup lemongrass (minced - 6 stalks or 6-7 bags dried lemongrass)
- 2 cups garlic (chopped)
- 1 Tablespoon red pepper flakes
- 2 jars shrimp paste (or crab paste)
- 2 cups brown sugar
- 4 cups green curry paste (1 large container or 2 medium containers or 8 small cans)
- ¾ cups lemon peel powder
- 2 cans coconut milk
- 4 cups water
Instructions
- Heat oil. Add lemongrass, garlic, red pepper flakes. Cook 1 minute.
- Add paste, curry paste, brown sugar. Mix well with whisk.
- Add coconut milk, water. Mix well. Do not boil. Sauce is done when mixed smooth.