Peanut Sauce (Rickert)

Course : Curry
Serves: 1
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14 ounces coconut milk
1/2 tablespoon red curry paste
1 tablespoon chile paste in bean oil
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup peanut butter

Preparation / Directions:

Heat coconut milk until boiling. Add chile 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.

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