What are some tasty dishes using turmeric?!
I just learned this is a great spice for diabetics to inculcate into their diets!. Any suggestions!?Www@FoodAQ@Com
Answers:
BARBECUED CHICKEN WINGS
1 1/2 pounds chicken wings
1 teaspoon salt
1/4 cup chopped lemon grass
8 cloves garlic -- chopped
1/2 teaspoon white pepper
1/4 cup minced cilantro root or coriander root
1 teaspoon turmeric
This barbecue recipe is popular with street vendors!.
Combine the ingredients for the marinade in a blender!. Rinse chicken wings in cold water!.
Place the chicken wings into a Ziploc bag with the marinade and leave in the refrigerator overnight!.
Barbecue the wings over medium hot coals for 5-7 minutes on each side (turning once, half way through) until they are cooked through and golden brown!.
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle!.
Cut chicken into thin strips!. Chop the beans into lengthy strips!. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs!.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through!. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens!.
This recipe is best made just before serving and my family enjoys it with boiled rice!.
TURMERIC RICE
2 tbsp!. butter
2 tbsp!. chopped onions
1/2 tsp!. minced garlic
1 c!. converted rice
1 tbsp!. turmeric
1 1/2 c!. chicken broth
1 bay leaf
2 sprigs thyme or 1/2 tsp!. dry
Salt & pepper to taste
Melt 1 tablespoon butter in a saucepan and add the onion and garlic!. Cook until wilted!. Add the rice and turmeric, stir to coat!. Add the broth, bay leaf, thyme, salt and pepper!. Cover and bring to a boil!. Simmer and cook for 17 minutes!. Uncover and stir in the remaining butter!. Toss gently to blend well!. Remove bay leaf!. Yield: 4 servings!.
BOMBAY POTATOES
3 large potatoes
2 tablespoons brown mustard seeds
2 1/2 tablespoons cooking oil
1 1/2 chili powder
1 teaspoon turmeric powder
salt to taste
coriander for garnishing
Peel the potatoes and dice into bite sized pieces!. fill a deep pan with water and boil the potatoes with a pinch of salt until they have cooked throughout!.
When the potatoes are done rinse under cold water, making sure the potatoes do not break!.
In a non-stick frying pan, heat up the oil!. Once the oil is hot, (not so hot that a blue haze appears), add the mustard seeds and cover with a lid!.
Lower the gas to the medium setting!. The seeds will soon start to pop; lower the heat and add the chili and turmeric power and stir!. Ensure the powder mixture and seeds do not burn!
Add the potatoes to the pungent oil and stir slowly for a minute until the potatoes are covered in the seeds and they turn a light yellow due to the turmeric!.
Remove from the heat and garnish with coriander!.
Note: It is recommended that a minute before removing the potatoes from the heat, the heat should be turned up and the potatoes allowed to become crispy; this adds more flavor!.Www@FoodAQ@Com
1 1/2 pounds chicken wings
1 teaspoon salt
1/4 cup chopped lemon grass
8 cloves garlic -- chopped
1/2 teaspoon white pepper
1/4 cup minced cilantro root or coriander root
1 teaspoon turmeric
This barbecue recipe is popular with street vendors!.
Combine the ingredients for the marinade in a blender!. Rinse chicken wings in cold water!.
Place the chicken wings into a Ziploc bag with the marinade and leave in the refrigerator overnight!.
Barbecue the wings over medium hot coals for 5-7 minutes on each side (turning once, half way through) until they are cooked through and golden brown!.
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle!.
Cut chicken into thin strips!. Chop the beans into lengthy strips!. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs!.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through!. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens!.
This recipe is best made just before serving and my family enjoys it with boiled rice!.
TURMERIC RICE
2 tbsp!. butter
2 tbsp!. chopped onions
1/2 tsp!. minced garlic
1 c!. converted rice
1 tbsp!. turmeric
1 1/2 c!. chicken broth
1 bay leaf
2 sprigs thyme or 1/2 tsp!. dry
Salt & pepper to taste
Melt 1 tablespoon butter in a saucepan and add the onion and garlic!. Cook until wilted!. Add the rice and turmeric, stir to coat!. Add the broth, bay leaf, thyme, salt and pepper!. Cover and bring to a boil!. Simmer and cook for 17 minutes!. Uncover and stir in the remaining butter!. Toss gently to blend well!. Remove bay leaf!. Yield: 4 servings!.
BOMBAY POTATOES
3 large potatoes
2 tablespoons brown mustard seeds
2 1/2 tablespoons cooking oil
1 1/2 chili powder
1 teaspoon turmeric powder
salt to taste
coriander for garnishing
Peel the potatoes and dice into bite sized pieces!. fill a deep pan with water and boil the potatoes with a pinch of salt until they have cooked throughout!.
When the potatoes are done rinse under cold water, making sure the potatoes do not break!.
In a non-stick frying pan, heat up the oil!. Once the oil is hot, (not so hot that a blue haze appears), add the mustard seeds and cover with a lid!.
Lower the gas to the medium setting!. The seeds will soon start to pop; lower the heat and add the chili and turmeric power and stir!. Ensure the powder mixture and seeds do not burn!
Add the potatoes to the pungent oil and stir slowly for a minute until the potatoes are covered in the seeds and they turn a light yellow due to the turmeric!.
Remove from the heat and garnish with coriander!.
Note: It is recommended that a minute before removing the potatoes from the heat, the heat should be turned up and the potatoes allowed to become crispy; this adds more flavor!.Www@FoodAQ@Com
Try these websites:
http://www!.taste!.com!.au/recipes/15451/tu!.!.!.
http://www!.taste!.com!.au/recipes/5075/tur!.!.!.
http://www!.taste!.com!.au/recipes/1412/tur!.!.!.Www@FoodAQ@Com
http://www!.taste!.com!.au/recipes/15451/tu!.!.!.
http://www!.taste!.com!.au/recipes/5075/tur!.!.!.
http://www!.taste!.com!.au/recipes/1412/tur!.!.!.Www@FoodAQ@Com
Spicy Beef Kebabs Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Dis-Kabob-Ulated
1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) metal skewers
Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl!. Set aside!.
In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar!. With the processor running drizzle in the olive oil!.
Pour the marinade over the meat and toss to coat!. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours!.
Preheat the grill to medium-high heat!. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat!. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium)!. Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving!.
Curried Butternut Squash Soup with Paneer (Indian Cheese) Croutons and Turmeric Oil Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Emeril's Scratch Contest
2 pounds butternut squash, halved and seeds removed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus a pinch
3 tablespoons olive oil
1 tablespoon Madras curry powder
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced ginger
1 tablespoon minced garlic
3 1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons chopped cilantro leaves
2 tablespoons butter, room temperature
2 slices thin sandwich bread, crusts removed
1/2 cup paneer cheese, recipe follows
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
8 sprigs cilantro, for garnish
Preheat the oven to 400 degrees F!.
Place the squash cut side up on a parchment lined sheet pan!. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper!. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil!. Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes!. Remove from the oven and allow to cool!. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use!.
Set a medium saucepan over medium-high heat!. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute!. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes!. Add the chicken stock and reserved squash to the pan and bring the stock to a boil!. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened!.
Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth!. Season with the remaining 1/2 teaspoon salt and a pinch of pepper!. Add the cream and chopped cilantro to the soup and keep warm as you make the croutons!.
Spread the butter on both sides of the sandwich bread!. Set a 10-inch saute pan over medium-low heat!. Place the bread in the pan and saute until golden brown on both sides, about 2 minutes per side!. Remove from the pan and allow to cool!. Once cool enough to handle, spread 1/4 cup of the paneer on 1 side of both slices of bread!. Use a knife to cut diagonally across the bread to make 2 triangles!. Cut each triangle diagonally again to make a smaller triangle!. Reserve for plating the soup!.
To make the turmeric oil, combine the extra-virgin olive oil with the turmeric and stir until combined!.
To plate the soup, place 1 cup of the soup in each of 6 warmed soup bowls!. Float a crouton in the center of the soup, place a sprig of cilantro on top of the paneer, and drizzle a teaspoon of the turmeric oil around the crouton!.
Indian Cheese:
Recipe courtesy Nidhi Gupta
4 quarts whole milk
4 tablespoons distilled white vinegar
Start by boiling the milk in a big pan, enough to hold all at the same time!. Stir the milk constantly from the start, so that milk doesn't burn or stick to the bottom of the pan!. If it burns, then there will be parts of burnt milk in cheese and it won't be as white as it should be!. When it starts to come to a boil, add vinegar at that time and stir constantly!. It will break and turn into cheese!. Now, put a thin cotton cloth over the sieve and drain all the contents of the pan over it!. Wash it under running water with your hand so that the smell of vinegar goes out!. Now drain it and put it under something heavy and let it sit for 4 to 6 hours!. Remove it from the cloth and cut it and use it as required; this is the hard version!. It can also be used after it is washed, which is the soft version!.
Yield: 500 grams of cheese
Vegetable Curry Recipe courtesy Alton Brown, 2003
See this recipe on air Wednesday Jul!. 02 at 11:00 PM ET/PT!.
Show: Good Eats
Episode: Spice Capades
1 (1-pound) bag mixed frozen vegetables
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed!. Set aside!.
In medium mixing bowl, whisk together yogurt and cornstarch!. Set aside!.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat!. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop!. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles!. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes!. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through!. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine!. Remove chiles if desired, and serve immediately!.
Malaysian Satays Recipe courtesy Chef Hisham Johari at Red 8, Wynn Las Vegas
Show: Rachael Ray's Tasty Travels
Episode: Las Vegas
1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips
2 stalks lemongrass, smashed and coarsely chopped
1 red onion, quartered
1 cup corn oil
1 (1-inch) piece fresh ginger, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon coarse black pepper
1 teaspoon kosher salt
6 tablespoons sugar
Peanut Sauce, recipe follows
Rice cakes, for serving
Sliced cucumbers, for garnish
Cubed onions, for garnish
Put the chicken or beef pieces in a mixing bowl!. Add the lemongrass, onion, oil, ginger, and spices and seasonings!. Cover and marinate in the refrigerator for about 3 hours!.
Heat a grill, preferably charcoal, to medium-high!. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using)!. Grill for 3 to 5 minutes or until cooked through, turning halfway through!.
Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion!.
Peanut Sauce:
3 tablespoons corn oil
1 white onion, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground turmeric
1 stalk lemongrass, smashed
4 small dried red chiles, crumbled
1/2 cup coconut milk
1/2 cup water
6 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups roasted peanuts, roughly chopped
Heat the oil in a large skillet over medium heat!. Add the onion, shrimp paste, turmeric, lemongrass, and chiles!. Stir to combine and cook over medium heat until fragrant and onion is soft!. Add coconut milk and water and bring to a boil!. Add sugar, salt, and peanuts!. Stir constantly over medium heat and simmer until the sauce thickens!. Remove the lemongrass stalk and serve warm or at room temperature!.Www@FoodAQ@Com
Show: Good Eats
Episode: Dis-Kabob-Ulated
1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) metal skewers
Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl!. Set aside!.
In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar!. With the processor running drizzle in the olive oil!.
Pour the marinade over the meat and toss to coat!. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours!.
Preheat the grill to medium-high heat!. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat!. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium)!. Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving!.
Curried Butternut Squash Soup with Paneer (Indian Cheese) Croutons and Turmeric Oil Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Emeril's Scratch Contest
2 pounds butternut squash, halved and seeds removed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper, plus a pinch
3 tablespoons olive oil
1 tablespoon Madras curry powder
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup minced ginger
1 tablespoon minced garlic
3 1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons chopped cilantro leaves
2 tablespoons butter, room temperature
2 slices thin sandwich bread, crusts removed
1/2 cup paneer cheese, recipe follows
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
8 sprigs cilantro, for garnish
Preheat the oven to 400 degrees F!.
Place the squash cut side up on a parchment lined sheet pan!. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper!. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil!. Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes!. Remove from the oven and allow to cool!. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use!.
Set a medium saucepan over medium-high heat!. Add the remaining 2 tablespoons of olive oil and once hot, about 30 seconds, add the curry powder and toast, stirring continuously for 1 minute!. Add the onions, carrots, celery, ginger and garlic to the pan and saute, stirring occasionally, until lightly caramelized, about 3 to 4 minutes!. Add the chicken stock and reserved squash to the pan and bring the stock to a boil!. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until all the vegetables are softened!.
Remove the soup from the heat and process with an immersion blender (or in batches using a bar blender) until smooth!. Season with the remaining 1/2 teaspoon salt and a pinch of pepper!. Add the cream and chopped cilantro to the soup and keep warm as you make the croutons!.
Spread the butter on both sides of the sandwich bread!. Set a 10-inch saute pan over medium-low heat!. Place the bread in the pan and saute until golden brown on both sides, about 2 minutes per side!. Remove from the pan and allow to cool!. Once cool enough to handle, spread 1/4 cup of the paneer on 1 side of both slices of bread!. Use a knife to cut diagonally across the bread to make 2 triangles!. Cut each triangle diagonally again to make a smaller triangle!. Reserve for plating the soup!.
To make the turmeric oil, combine the extra-virgin olive oil with the turmeric and stir until combined!.
To plate the soup, place 1 cup of the soup in each of 6 warmed soup bowls!. Float a crouton in the center of the soup, place a sprig of cilantro on top of the paneer, and drizzle a teaspoon of the turmeric oil around the crouton!.
Indian Cheese:
Recipe courtesy Nidhi Gupta
4 quarts whole milk
4 tablespoons distilled white vinegar
Start by boiling the milk in a big pan, enough to hold all at the same time!. Stir the milk constantly from the start, so that milk doesn't burn or stick to the bottom of the pan!. If it burns, then there will be parts of burnt milk in cheese and it won't be as white as it should be!. When it starts to come to a boil, add vinegar at that time and stir constantly!. It will break and turn into cheese!. Now, put a thin cotton cloth over the sieve and drain all the contents of the pan over it!. Wash it under running water with your hand so that the smell of vinegar goes out!. Now drain it and put it under something heavy and let it sit for 4 to 6 hours!. Remove it from the cloth and cut it and use it as required; this is the hard version!. It can also be used after it is washed, which is the soft version!.
Yield: 500 grams of cheese
Vegetable Curry Recipe courtesy Alton Brown, 2003
See this recipe on air Wednesday Jul!. 02 at 11:00 PM ET/PT!.
Show: Good Eats
Episode: Spice Capades
1 (1-pound) bag mixed frozen vegetables
2/3 cup plain yogurt
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed!. Set aside!.
In medium mixing bowl, whisk together yogurt and cornstarch!. Set aside!.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat!. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop!. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles!. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes!. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through!. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine!. Remove chiles if desired, and serve immediately!.
Malaysian Satays Recipe courtesy Chef Hisham Johari at Red 8, Wynn Las Vegas
Show: Rachael Ray's Tasty Travels
Episode: Las Vegas
1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips
2 stalks lemongrass, smashed and coarsely chopped
1 red onion, quartered
1 cup corn oil
1 (1-inch) piece fresh ginger, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon coarse black pepper
1 teaspoon kosher salt
6 tablespoons sugar
Peanut Sauce, recipe follows
Rice cakes, for serving
Sliced cucumbers, for garnish
Cubed onions, for garnish
Put the chicken or beef pieces in a mixing bowl!. Add the lemongrass, onion, oil, ginger, and spices and seasonings!. Cover and marinate in the refrigerator for about 3 hours!.
Heat a grill, preferably charcoal, to medium-high!. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using)!. Grill for 3 to 5 minutes or until cooked through, turning halfway through!.
Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion!.
Peanut Sauce:
3 tablespoons corn oil
1 white onion, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground turmeric
1 stalk lemongrass, smashed
4 small dried red chiles, crumbled
1/2 cup coconut milk
1/2 cup water
6 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups roasted peanuts, roughly chopped
Heat the oil in a large skillet over medium heat!. Add the onion, shrimp paste, turmeric, lemongrass, and chiles!. Stir to combine and cook over medium heat until fragrant and onion is soft!. Add coconut milk and water and bring to a boil!. Add sugar, salt, and peanuts!. Stir constantly over medium heat and simmer until the sauce thickens!. Remove the lemongrass stalk and serve warm or at room temperature!.Www@FoodAQ@Com