Ingredients | |||
Amount | Item | ||
8 | oz | Cashew – Raw unsalted | |
14 | oz | Coconut Milk | |
1 | Tbsp. | Sambal (chili-garlic sauce) | |
16 | oz | Vegetable Stock | |
1 | Tbsp. | Lemon Grass | |
1 | Tbsp. | Ginger | |
2 | oz | Soy Sauce | |
1 | tsp | Sesame Oil | |
2 | TBSP. | Coconut Oil | |
1 | oz | Shallots – Chopped | |
1 | oz | Garlic – Chopped | |
4 | oz | Sherry |
Procedures | ||||||
1 | Soak the cashews overnight in water to soften them | |||||
2 | Remove the cashews from the water and puree them in a blender | |||||
3 | Slice the lemon grass and ginger then smack with a meat tenderizer | |||||
4 | Heat the coconut oil in a large sauce pot | |||||
5 | Place the shallots, garlic, lemongrass and ginger in a saucepan and wilt | |||||
6 | Deglaze the pot with the sherry and reduce | |||||
7 | Add the soy sauce, vegetable stock and coconut milk and simmer for 30 min. | |||||
8 | Strain the liquid then add the sambal and cashew | |||||
9 | Return to the stove over low heat | |||||
10 | Stir until all ingredients are incorporated |