Red Curry-Peanut Sauce

1. 1

   In a medium saucepan, heat the peanut oil.

2. 2

   Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes.

3. 3

   Add the curry paste and whisk for 1 minute.

4. 4

   Add the brown sugar and cook until melted.

5. 5

   Whisk in the peanut butter, then slowly whisk in the coconut milk.

6. 6

   Simmer for 2 minutes.

7. 7

   Remove from the heat and whisk in the lime juice and fish sauce.

8. 8

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.