Ingredients:
3/4 cup coconut milk
1/2 to 1 tablespoon Thai red curry paste
4 tablespoons crushed peanut (or peanut butter)
1tablespoon palm sugar
1 1/2 teaspoons salt
1 tablespoon cooking oil
Instructions:
Combine oil, stir the curry paste until fragrant and then add a half of the coconut milk (3/8
cup) and place over medium heat.
Fry until the coconut milk thickens.
Add the remaining half of the coconut milk (3/8 cup), sugar, salt and peanut and stir until mixed well.
Remove from heat and serve with satay.