1 c. coconut milk
1 T. red curry paste (more or less to taste)
1/2 c. peanut butter
1/2 c. chicken stock
1/4 c. brown sugar or palm sugar
2 T. tamarind liquid or fresh lime juice
1 t. salt
A little: Soy sauce, fish sauce, fresh ginger, garlic, cilantro
Bring coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1-2 minutes. Whisk in peanut butter, stock, sugar, and other ingredients to taste. Reduce heat and cook until smooth, stirring constantly for about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool. Add cilantro. Â YUM.