This exotic sauce captures the flavor of galangal, a rhizome that looks a lot like ginger but has a different flavor (see Galangal). The cauliflower and coconut milk give consistency to this broth-like sauce, which is best on seafood.
|white onion, chopped|
|liquid lecithin (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.