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Preparation:
1. In a frying-pan, heat coconut milk until
it boils. Set aside.
2. In a pan, fry the red curry paste and
roasted chilli paste
with 2 tablespoons of coconut milk until
you can smell the aroma.
3. Add the remaining coconut milk and stir-fry
with sugar, peanuts, tamarind juice, and
salt. If desired, adjust the flavor. Remove
from the stove.
Note
: Sometimes it is called Satay sauce. This
sauce is normally served with Moo
Satay (Grilled Pork with Curry Peanut
Sauce) and Salad
Khaek (Mixed Salad with Curry Peanut
Sauce.)
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