Categories: Sauces 
      Yield: 10 servings 
  
  1 1/2 ea Stalks lemon gress                  6 ea Shallots, peeled 
      5 ea Garlic cloves, peeled               3 tb Fresh coriander leaves 
      1 tb Hot chilli sauce                    2 ts Cumin seeds 
    1/4 ts Turmeric                            1 tb Water 
    1/3 c  Oil                                 1 ts Dried shrimp paste 
      2 c  Coconut milk                        1 tb Brown sugar 
    1/4 ts Salt                              3/4 c  Gr rst unsalted sk peanuts 
  
  Peel course outer layer from lemon grass, and remove tough tops. (Save 
  these for a soup stock if desired).  Chop tender stalks into 1 inch 
  lengths.  Place in workbowl of food processor with shallots, garlic, 
  coriander, hot chili sauce, cumin seeds and turmeric.  Whirl to a fine 
  paste, adding water if needed.  In a large frying pan over medium setting , 
  heat oil, add lemon grass paste and dried shrimp paste, stirring and frying 
  for about 4 minutes or until mixture emits a wonderously aromatic perfume. 
  Stir in about half the coconut milk and continue cooking, stirring almost 
  constantly, for 8 minutes.  Stir in remianing coconut milk, sweeten with 
  sugar and season with salt. Blend in peanuts. Taste at this point to adjust 
  sweetening, salt, and hotness. Thin with more coconut milk or water if 
  desire.