| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
Thai |
Thai, Condiments, Hot |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Thick coconut milk |
| 2 1/2 |
tb |
Red curry paste |
| 3/4 |
c |
Thin coconut milk |
| 1 |
tb |
Fish sauce |
| 2 |
tb |
Light brown sugar |
| 1 1/2 |
tb |
Tamarind water |
| 1/4 |
c |
Ground unsalted dry roasted peanuts or 3 tb creamy peanut butter |
INSTRUCTIONS
In a pan, heat the thick coconut milk over low heat
and cook until it thickens and becomes oily around the
edges. Increase the heat. Add the curry paste and cook
for 3 to 5 minutes, being careful not to burn. There
will be a noticeable color and odor change as the
mixture becomes properly cooked. Add the thin coconut
milk gradually. Stir. Season with fish sauce, sugar,
and tamarind water. Add the ground peanuts. Stir.
Serve as a dipping sauce. The sauce will become
spicier and thicker as it stands.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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