Peanut Satay Sauce

1. 1

   Heat the oil and carefully fry the dried chilli flakes on low heat.

2. 2

   Add the spring onion, red curry paste and lime leaves and cook until fragrant.

3. 3

   Stir in 1 cup of coconut milk, the peanut butter and sugar.

4. 4

   Bring to the boil, stirring, and add the lime juice.

5. 5

   Thin to desired consistency with remaining coconut milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.