The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
Recipe courtesy of Food Network Kitchen
Total:
20 min
Active:
5 min
Yield:
about 1 cup
Level:
Easy

Ingredients

Directions

Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.

Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

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