| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 keith@imppig.caltech.edu rickert@cco.caltech.edu
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”