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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is wonderful with sprng rolls or appetizer egg rolls. Ingredients:
5 ounces roasted unsalted peanuts (or a few tablespoons of peanut butter) |
4 cups unsweetened coconut milk |
2 tablespoons red curry paste |
2 tablespoons sugar |
3 tablespoons lemon juice |
3 teaspoons fish sauce |
Directions:
1. Blend or process the peanuts until they are fine meal.
2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste.
3. Stir to dissolve and continue cooking at heigh heat for 10 to 12 minutes, until the oil from the coconut has risen to the surface.
4. Lower the heat to medium-high and add processed peanuts.
5. Stir and add the rest of the coconut milk. Bring to bubbling boil.
6. Lower heat to medium and add sugar, lemon juice and fish sauce.
7. Cook stirring occasionally, for 15 to 20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.
8. Take off the fire and let rest for a half hour.
9. Stir to blend oil that has risen to the surface.
10. It should be the consistency of thick cream.
11. If thicker than that, add a couple of tablespoons of water or coconut milk and blend.
12. Pour into a bowl and serve.
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