Yield: 1 Servings
|14 ounces||Cans coconut milk|
|½ tablespoon||Red curry paste.|
|1 tablespoon||Chili paste in bean oil|
|¾ cup||Peanut butter|
Heat coconut milk until boiling. Add chili and curry pastes, and blend.
Boil again, and add the rest of the ingredients and mix thoroughly. Cook for 5 minutes and remove from heat. This is often served with sate; its also nice on toast or on fresh apple slices.
Recipe by: RICKERT
Posted to bbq-digest by wight@... on May 16, 1998