Thai spicy peanut sauce

Yield: 4 servings

Measure Ingredient
½ cup Coconut milk
2 tablespoons Red curry paste
½ cup Chunky-style peanut butter
½ cup Chicken stock
3 tablespoons Brown sugar
2 tablespoons Tamarind liquid -- or
\N \N Squeezed lime juice
1 tablespoon Fish sauce
½ teaspoon Salt

Warm the coconut milk in a small saucepan over medium heat. Stirring occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk and releases its fragrance, about 3 minutes. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth, about 5 minutes.

Remove from the heat and stir in the remaining ingredients.

From Ed Bamberger. MM:MK VMXV03A.

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