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.
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This page was last modified on 2011 December 20.