Curried Peanut Satay

By Wewah

Ingredients

• 1 can (14 oz) unsweetened coconut milk
• 6 T Massaman Curry Paste
• 2/3 C chunky peanut butter
• 7 T brown sugar
• 2 T Thai fish sauce

Preparation

Step 1

Technique

Put the coconut milk in a medium saucepan and bring to a boil stirring occasionally
Add curry paste and stir till blended, about 3 minutes
Add peanut butter and cook, stirring constantly, for 1 minute
Reduce heat to low and add brown sugar, stirring constantly till well blended
Remove from heat and add fish sauce.
This sauce will keep for 3 weeks if refrigerated in a covered container.