Terry's Vietnamese Sauce
2 tablespoons fresh ginger, minced
3 tablespoons fresh garlic, minced
3 tablespoons thai peppers, chopped
2/3 cup lemon grass, chopped (white bulb tip only)
1/2 cup fresh lime juice
2 tablespoons rice vinegar
1/4 cup fish sauce
1 14 ounce can lite coconut milk
2 tablespoons tamarind concentrate (available in Asian and Indian markets)
1 tablespoon tomato paste
1 teaspoon kosher salt
3 tablespoons canola oil
1/2 cup scallions,sliced including green tops
1/4 cup cilantro, chopped
In medium saucepan, heat oil on medium.
Saute ginger, garlic, peppers, and lemongrass about 2 minutes, add remaining ingredients except for scallion and cilantro, simmer about 15 to 20 minutes.
Strain thru a fine mesh sieve. Add scallions and cilantro last.