Red Thai Curry Sauce

Von Pinch of Yum · 15 Min.

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Zubereitung

1. Pour the coconut milk into a small saucepan over high heat. When it reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic. Whisk and keep on high heat for 15 minutes, until the sauce has reduced and thickened.
2. Add the crushed peanuts and simmer for another 5–10 minutes.
3. When the sauce coats the back of a spoon, whisk in small amounts of broth or water, adding as much as you need for the thickness you want.
4. If the sauce separates, whisk vigorously until smooth again.
5. Serve over rice, noodles, chicken, fish or vegetables, topped with crushed peanuts and scallions.

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