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.

IDEAS YOU'LL LOVE

Chicken Satay with Peanut Sauce

Recipe courtesy of Ree Drummond

Chicken Satay with Peanut Sauce

Recipe courtesy of Michael Lomonaco

Hot Sweet-and-Sour Peanut Sauce

Recipe courtesy of Sara Moulton

Alfredo Sauce

Recipe courtesy of Ree Drummond

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Chocolate Peanut Butter Pie

Recipe courtesy of Ree Drummond

Peanut Butter and Jelly Cookies

Recipe courtesy of Damaris Phillips

Sauce Bearnaise

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking