Ingredients
- 14 oz cans coconut milk
- 3/4 c peanut butter
- 2 tb sugar
- 1 tb chili paste in bean oil
- 1/2 tb curry paste (red)
- 1/4 ts salt
Heat coconut milk until boiling. Add chili 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. Keith -Keith Rickert keith@imppig.caltech.edu rickert@cco.caltech.edu
