14 oz Cans coconut milk
1/2 tb Red curry paste.
1 tb Chili paste in bean oil
2 tb Sugar
1/4 ts Salt
3/4 c Peanut butter
Heat coconut milk until boiling. Add chili and curry pastes, and blend. Boil again, and add the rest of the ingredients and mix thoroughly. Cook for 5 minutes and remove from heat. This is often served with sate; its also nice on toast or on fresh apple slices. Keith -- Keith Rickert This e-mail address is being protected from spambots. You need JavaScript enabled to view it This e-mail address is being protected from spambots. You need JavaScript enabled to view it
