Red Thai Curry Sauce

Ingredients · for 4 (scales to your household)

• 1 can Light coconut milk $2.99
• 2 tablespoons Peanut butter $0.19
• 2 tablespoons Red curry paste $0.25
• 1 1/2 tablespoons Fish sauce $0.14
• 2 tablespoons Lime juice $0.41
• 3 tablespoons Brown sugar $0.16
• 1 teaspoon Garlic $0.02
• 1/3 cup Crushed peanuts $0.52
• 1/2 cup Water or broth $0.00
• 2 Extra crushed peanuts and scallions for topping $0.57

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.
2. Add the peanuts and simmer for another 5-10 minutes. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, just whisk vigorously to smooth it out again.
3. Serve over rice, noodles, chicken, fish, vegetables, or any other way that sounds good to you! Top with crushed peanuts and scallions.

Per serving