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1995-09-27
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Newsgroups: rec.food.recipes
From: Janis Delmonte <janis@utdallas.edu>
Subject: Thai Peanut Sauce
Message-ID: <94May9.154957cdt.13922@utdallas.edu>
Date: Mon, 9 May 1994 15:49:43 -0500
>From a Thai cook and instructor.
1 Tbs. red curry paste
1 Tbs. roasted chili curry (Thai chili in oil)
1 Tbs. sugar
2 Tbs. peanut butter
1 tsp. lime juice or tamarind juice
1 1/2 c. coconut milk. (approx.)
(the kind where about half the can is thick like
whipped cream. Available in Asian groceries in the U.S.)
1 tsp. salt
Heat the thick part of the coconut milk over medium heat until boiling.
Add the two kinds of curry paste and stir fry for about 1 minute.
Add sugar, salt, limejuice and peanut butter, mix well. Simmer for about
4-5 minutes or until it boils gently, Taste and add sugar, salt or lime
juice as needed.
Janis