Thai Red Peanut Sauce

makes approx 2 cups

Ingredients:

2 Tablespoons Charmaine Solomon’s Thai Red Curry Paste

6 Tablespoons crunchy peanut butter

1 300 g can of coconut milk

water

Method:

Add Thai Red Curry Paste to a saucepan, on a low heat, and stir until the curry paste becomes fragrant. Add the coconut milk and the peanut butter to the pot. Stir until the mixture comes together as a sauce.

If too thick, add a small amount of water till consistancy desired.

Use for Gado Gado or over Satay Sticks