Instructions: In a food processor, grind green onions, galangal, lemon grass garlic, lime zest, cilantro and makrut.

Heat wok. Add peanut oil. When oil is hot, add onion/garlic puree. Stir fry for 1 minute. Add coconut milk, curry powder, peanut butter, palm sugar, tamarind liquid and lime juice and bring to a boil. Cool. Serve at room temperature.

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