Adapted from Quick and Easy Thai
In a small pot, bring coconut milk to a simmer over moderate-high heat. Add chili paste and curry paste, cook for 4 minutes. Stir in remaining ingredients and cook for another 1 - 2 minutes, stirring to bring it together into a smooth sauce. Pour into a heatproof bowl and set aside to cool.
This sauce is best warm but it needs time for the flavors to blend. Try to make this at least 30 - 60 minutes ahead and reheat it a little just before serving if necessary. It was fantastic the next day.
A recipe from http://kitchenmouse.rozentali.com/2010/04/chicken-satay-with-spicy-thai-peanut-sauce
Posted by Cori Rozentāle on .