Ingredients
- 67 fat grams per (serving)
- 15 grind pepper (together)
- 4 approx
- 1 chile arbol
- 1 garlic clove
- 1/2 onion
- 240 ml coconut milk
- 18 gr peanut butter
- 16 ml tamarind water
- 3 gr salt
- 1 gr trassi
little vegetable oil until the onion is golden. Add the pan drippings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy.
