Ingredients:
3 cups coconut milk
3 tbsp. coconut cream
2 tbsp. red curry paste
1/2 cup roasted peanuts, ground finely
2 tbsp. palm or brown sugar
1 lemon juice extracted
2 kaffir lime leaves finely chopped
1 tsp. butter
1 tsp. soya sauce
salt to taste
Method:
- Heat wok or pan, add coconut cream.
- Cook for a minutes, add red curry paste, saute for 2 minutes.
- Add all other ingredients, stirring to bring to a boil.
- When boiled, reduce heat, simmer till a thick sauce is obtained.
- Check seasoning, take off fire.
- Serve hot with marinated, bar-b-qued veggies, beancurd cubes, etc.
Making time: 25 minutes
Makes: 3 cups sauce
Shelflife: Best fresh
Thai Basic Recipes's Index
