Title: Thai Spicy Peanut Sauce Vgdk58a
Categories: Thai Sauce
Yield: 4 Servings
| 1/2 | c | Coconut milk |
| 2 | tb | Red curry paste |
| 1/2 | c | Chunky-style peanut butter |
| 1/2 | c | Chicken stock |
| 3 | tb | Brown sugar |
| 2 | tb | Tamarind liquid or |
| | | Freshly squeezed lime juice |
| 1 | tb | Fish sauce |
| 1/2 | ts | 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.