Peanut Sauce (Rickert)

Ingredients and Instructions

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.