Aromatic Yellow Curry Sauce

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3 tablespoons Asian fish sauce

2 stalks of fresh lemongrass, 4 inches of the tops reserved, tender inner cores only, thinly sliced crosswise

2 medium shallots, thinly sliced

2 garlic cloves, smashed

1 tablespoon sugar

1 tablespoon curry powder

2 tablespoons vegetable oil

1 medium onion, thinly sliced

One 13 1/2-ounce can unsweetened coconut milk

4 canned plum tomatoes, drained and chopped

1 1/4 teaspoons turmeric

Seasoning sachet made with 20 cilantro stems, 1 lime leaf, 1 red Thai chile and the reserved lemongrass tops, tied with string

1/3 cup salted roasted peanuts, chopped


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