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Coconut–Lemon Grass Shrimp with Rice
Macadamia nuts bring richness and body to this flavorful coconut-based sauce; they're readily available stand-ins for the candlenuts commonly used in Southeast Asian cooking. If you can only find raw macadamia nuts, roast and cool them before adding to the blender. You can buy peeled shrimp, but make sure they have the tails attached; the tails are used to infuse the sauce. We preferred unrefined coconut oil for this dish because of its pronounced coconut flavor, but refined coconut oil worked well, too. Fresno chilies are fresh red chilies with mild heat; if you can't find them, substitute fresh cherry peppers.
cup coconut milk
cup unsalted, roasted macadamia nuts
01In a blender, combine the coconut milk, 1 cup water, macadamia nuts, lemon grass, ginger, turmeric and sugar. Blend until smooth, about 1 minute. Set aside.
I purchased the Angkor Lemon Paste and want to use in this dish as you suggested . It contains other ingredients so not sure whether to reduce ginger or turmeric called for in the recipe.
This was a very tasty dish until I added the 2 tablespoons of lime juice at the end. Made it really, really tart. Next time I would add 1 tablespoon and taste before adding anymore.