Background Image

Peanut Sauce


1 cup coconut milk
3 tbsp red curry paste
½ cup chunky peanut butter
1/2 cup chicken stock
¼ cup brown sugar
2 tbsp tamarind liquid, or lime juice
1 tsp salt


Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.

George Christidis