Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

Remove the woody outer leaves of the lemon grass stalk. Finely slice, crosswise, the tender inner stalk and transfer to a blender. Add the peanuts, garlic, ginger, lime rind, lime juice, anchovy paste, sugar and red pepper flakes.

Add coconut milk and puree into a fine puree. Transfer this mixture to a food processor and puree with basil and cilantro. Season to taste with salt. Pack in half or cup portions and freeze.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chicken Satay with Peanut Sauce

Recipe courtesy of Tyler Florence

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe courtesy of Food Network Kitchen

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Macaroons

Recipe courtesy of Ina Garten

Coconut Cupcakes

Recipe courtesy of Ina Garten

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories