Ingredients3/4 cup coconut milk
1 tablespoon red curry paste
2 tablespoons fish sauce
2-3 tablespoons peanut butter
3 tablespoons sugar
1 tablespoon tamarind paste
InstructionsAdd the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste.
Serve with satay and cucumber salad. Place the sauce on a flat plate for easy dip, saucer dish is the best.