Yield: 4 servings
|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|
|Squeezed lime juice|
|1 tablespoon||Fish sauce|
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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