insert clever quip about ubiquity here
1 cup coconut milk
1 T red curry paste
1 T satay or chili paste
2 T creamy peanut butter (not the natural kind)
2 T honey
2 T lime juice
1 T rice vinegar
1/2 t salt
1 t garlic salt (optional)
1 t fish sauce (optional)
get a small saucepan. pour the coconut milk into the pan and begin warming. as coconut milk heats up, add ingredients from top to bottom – ensuring you stir well during the process.
sauce should warm to near boiling. bubbling is fine – the sauce can boil to reduce.
keep sauce moving, and hot until it thickens (about 15-20 min).
serve hot on rice, chicken, or cool for a dipping sauce.
finish with chopped peanuts.
Categories: recipes / |
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