Amount
Ingredient
Preparation



14
ounces
coconut milk

canned



1/2
tablespoon
curry paste, red





1
tablespoon
chili paste

bean oil



2
tablespoons
sugar





1/4
teaspoon
salt





3/4
cup
peanut butter

 Heat coconut milk until boiling.

Add chili and curry pastes, and blend.

Boil again, and add the rest of the ingredients and mix 
thoroughly.

Cook for 5 minutes and remove from heat.

This is often served with sate; its also nice on toast or on fresh 
apple slices.



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