Peanut Sauce

1. 1

   Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes.

2. 2

   Add the curry paste and stir-fry until fragrant, about 2 minutes.

3. 3

   Whisk in the broth, coconut milk, peanut butter, and fish sauce.

4. 4

   Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes.

5. 5

   Transfer the sauce to a serving bowl and cool to room temperature.

6. 6

   Whisk in the lime juice just before serving.

No additional tips available.