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85 g
1
1
4 tablespoons
375 ml
2 tablespoons |
roasted peanuts
fresh red chili, cored, seeded and chopped
clove garlic, chopped
red curry paste
coconut milk
light brown sugar
squeeze lime juice |
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Method :
Put peanuts, chili and garlic in a
blender. Mix together, then add curry paste,
2 tablespoons of coconut milk and a squeeze of lime juice. Mix to blend evenly. Pour mixture into a saucepan. Stir in remaining coconut milk and
sugar. Bring to the boil, stirring then
boil for 2 minutes. Lower heat and simmer for 10
minutes, stirring occasionally. Add a little water if sauce becomes
too thick. Serves 6
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