Mieng Kum

• 5 tablespoons grated coconut toasted
• 3 tablespoons shallots finely diced
• 3 tablespoons lime diced, with the rind on
• 3 tablespoons ginger diced
• 3 tablespoons dried shrimp small
• 3 tablespoons unsalted roasted peanuts
• 2 tablespoons Thai chilies diced
• 1 bunch betel leaves or large spinach leaves
• 1 tablespoon shrimp paste
• 1/2 tablespoon galangal sliced
• 1/2 tablespoon sliced shallots
• 2 tablespoons grated coconut
• 3 tablespoons unsalted peanuts chopped
• 2 tablespoons dried shrimp chopped
• 1 teaspoon ginger sliced
• 1 cup palm sugar chopped
• 2 1/2 cups water

1. To make the sauce, roast the shrimp paste, galangal and shallots in a small skillet until fragrant. Set aside and let cool.
2. Once cooled toss into a food processor with the coconut, peanuts, shrimp and ginger, and blend.
3. Transfer mixture to a saucepan and add the sugar and water. Mix well and bring to a boil.
4. Simmer until it is reduced to about 1 cup, then let it cool.

shallots, lime, ginger diced, shrimp, peanuts, chilies, betel leaves, shrimp paste, shallots, grated coconut, peanuts, shrimp, ginger, palm sugar, water

Taken from www.yummly.com/recipe/Mieng-Kum-1665805 (may not work)