Ingredients
1 tbsp red curry paste
1 tbsp roasted chili curry (thai chili in oil)
1 tbsp sugar
2 tbsp peanut butter
1 tsp lime juice or tamarind juice
1 1/2 cup coconut milk. (approx.)
1 tsp salt
How to prepare
Heat the thick part of the coconut milk over med heat until boiling. Add the two kinds of curry paste and stir fry for about 1 minute. Add sugar, salt, lime juice and peanut butter, mix well. Simmer for about 4-5 minutes or until it boils gently, taste and add sugar, salt or lime juice as needed.
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