Peanut Sauce (Rickert) Recipe - Cooking Index
1 | Coconut milk | |
1/2 tablespoon | 7.5ml | Red curry paste. |
1 tablespoon | 15ml | Chili paste in bean oil |
2 tablespoons | 30ml | Sugar |
1/4 teaspoon | 1.3ml | Salt |
3/4 cup | 148g / 5.2oz | Peanut butter |
Heat coconut milk until boiling. Add chili and curry pastes, and blend.
Boil again, and add the rest of the ingredients and mix thoroughly.
Cook for 5 minutes and remove from heat. This is often served with sate; its also nice on toast or on fresh apple slices.
Source:
Emeril Lagasse
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