Based on recipe by Rachael Ray. Serves 4.
In a large, deep skillet, heat the oil over medium heat until hot but not smoking, about 2 minutes. Stir in the curry paste (adding more if a spicier sauce is desired) and cook until shiny and fragrant, 1 to 2 minutes. Whisk in the broth, coconut milk and 1/4 cup water and bring to a gentle boil, stirring constantly, over medium-high heat; cook for 2 to 3 minutes. Whisk in the peanut butter, sugar and soy sauce to form a smooth, creamy sauce, about 1 minute. Use the peanuts for garnish.
There is no hunting like the hunting of man, and those who have hunted
armed men long enough and liked it, never care for anything else thereafter.
-- Ernest Hemingway
This page was last modified on 2011 December 20.