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  • 1 cup coconut milk
  • 3 tablespoons red curry paste
  • 1/2 cup chunky peanut butter
  • 1/2 cup chicken stock
  • 1/4 cup palm sugar or brown sugar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt


  • Put coconut milk in a small saucepan and bring to a boil. Whisk in curry pate until dissolved. Whisk in the peanut butter, chicken stock and sugar. Reduce heat and simmer until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature

Categories: Asian 
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