Ingredients
- 400 ml cans coconut milk
- 170 gr peanut butter
- 26 gr sugar
- 16 ml chili paste in bean oil
- 4 gr curry paste (red)
- 1 gr 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
