Thai Peanut Butter Sauce

Ingredients:

• 4 cans of coconut milk
• 2/3 can red curry paste
• 1-2 tbs chili soy bean paste
• 2-4 tbs extra-chunky peanut butter
• 1 C sugar
• 1-2 tsp salt (to taste)

Combine all ingredients in a large dutch oven, heat to boiling, and simmer until reduced in half. Since coconuts and peanut butter have a large amount of oil, skim the oil from the top as the mixture reduces.

Serve with moo satay (thai pork kebabs) or with toast points as an appetizer.

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Michael Fritsche
mbf@fritsche.org

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