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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. peanut oil
- 5 red chillies (long, roughly chopped)
- 6 chillies (red cayenne, or birdseye chillies, roughly chopped)
- 10 shallots (golden, peeled and roughly chopped)
- 2 tomatoes (roughly chopped)
- 6 cloves garlic (roughly chopped)
- 4 cms ginger (piece, peeled and roughly chopped)
- 1 tsp. fish sauce (optional)
- 1/4 tsp. white pepper
- 1 1/2 tsp. salt
- 1 Tbsp. raw sugar
- 2 Tbsp. peanut oil
- 150 grams roasted peanuts
- 2 red chillies (long, roughly chopped)
- 3 chillies (red cayenne, or birdseye chillies, roughly chopped)
- 4 cloves garlic (roughly chopped)
- 8 shallots (golden, peeled, roughly chopped)
- 4 cms ginger (piece, roughly chopped)
- 1/4 cup desiccated coconut (toasted)
- 1 lime
- 1 tsp. raw sugar
- 1 tsp. salt
- 1/4 tsp. white pepper
- 200 mL water
- 5 eggplants (long)
- 8 Tbsp. peanut oil
- 2 Tbsp. tamarind pulp
- 2 cups warm water
- 2 red chillies (long, roughly chopped)
- 3 cayenne (/birdseye chillies, roughly chopped)
- 10 shallots (golden, peeled and roughly chopped)
- 5 cloves garlic (roughly chopped)
- 4 cms ginger (piece, peeled and roughly chopped)
- 2 tsp. salt
- 1 Tbsp. raw sugar
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