- 1 tablespoon vegetable oil
- 1 1/2 tablespoons minced garlic
- 2 tablespoons red curry paste
- 1 1/4 cups creamy peanut butter
- 3/4 cup brown sugar
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon fish sauce
- 1 teaspoon sesame oil
- 3 (13.5 ounce) cans coconut milk
- Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.
04/19/2018
recipepes.com
The Best Thai Curry-Peanut Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
