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posted by bill 04-25-103 9:50 PM
Peanut Sauce
1 Cup coconut milk
3 Tbsp. red curry paste
1/2 Cup chunky peanut butter
1/4 Cup chicken stock (1/2 tsp. powdered chicken. bouillon in 1/4 C water)
1/4 Cup brown sugar
2 Tbsp. tamarind liquid or lime juice
1 tsp. salt
On medium heat bring coconut milk to a simmer and whisk in curry paste, peanut butter, stock and sugar. Reduce heat a cook until smooth, stirring constantly about 15 minutes until reduced. Add tamarind juice (or lime) and salt, simmer another 3 minutes or as long as it takes to get a little bit thick. Set aside. Drizzle over anything on your plate.