4 cloves garlic, peeled, ends removed
1/2 c. cashews
1/4 c. golden raisins
2 tsp. dried, ground ginger
1/2 tsp. curry powder
1/2 tsp. cardamom
1 c. onions, small dice
1 c. brown lentils
6 cups chicken or vegetable stock
1c. freshly grated coconut
1 c. sliced lemongrass
1/4 c. Peanut oil or coconut oil
In a food processor, puree garlic, cashews, raisins, ginger, curry powder, and cardamom into a paste.
In the bottom of a large stock pot, heat oil to medium. Saute onions and lemongrass until onions are translucent. Add cashew paste and stir while continuing to cook for 1 to 2 minutes. Stir while deglazing the bottom of the pot with stock until all the ingredients are released. Add the remaining stock, lentils, and coconut. Season lightly with salt at the beginning, middle, and end of cooking time, adjusting the amount as needed. Simmer gently for one hour. Puree in processor and strain through cheesecloth for a smooth, creamy finish. Season with pepper and serve with a plain white rice and bananas dipped in Thai Peanut Sauce.
Thai Peanut Sauce:
Brace yourselves, this is a tricky one…Take peanut butter and mix it with the hot sauce of your choice in any amounts you like. I’m sure Thai Chilli Sauce would be fabulous mixed with the peanut butter, but I’ve never bothered to try it.