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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cup(s) coconut milk (canned or fresh frozen) |
1/2 - 1 tablespoon(s) thai chili paste in soy bean oil (nam prik pao) |
3 - 4 tablespoon(s) 100% peanut butter (no sugar or salt) |
1 teaspoon(s) lime juice |
1/2 - 1 tablespoon(s) thai red curry paste |
3/4 teaspoon(s) salt |
1 tablespoon(s) palm or coconut sugar (or, dark brown) |
peanuts for garnish chopped |
Directions:
1. Cook 1/2 cup of the thick part of the coconut milk over low heat until the oil rises to the top (stirring frequently about 10 mins.). Add the red curry paste and chili paste. Mix and continue to stir until more oil appears on the surface. Add sugar, salt, lime juice, peanut butter, and the remaining (thin) coconut milk, mixing well. Simmer for about 3-5 mins. on low heat. Adjust seasonings (sugar, salt, lime juice) to taste (the sauce should have a salty, sweet, and a little sour taste). Remove from heat and sprinkle with chopped peanuts.
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