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.
So she went into the garden to cut a cabbage leaf to make an apple pie;
and at the same time a great she-bear, coming up the street pops its head
into the shop. "What! no soap?" So he died, and she very imprudently
married the barber; and there were present the Picninnies, and the Grand
Panjandrum himself, with the little round button at top, and they all
fell to playing the game of catch as catch can, till the gunpowder ran
out at the heels of their boots.
-- Samuel Foote
This page was last modified on 2011 December 20.