Peanut Sauce Rickert

14 oz Cans coconut milk

1/2 tb Red curry paste.

1 tb Chili paste in bean oil

2 tb Sugar

1/4 ts Salt

3/4 c Peanut butter

Heat coconut milk until boiling. Add chili and curry pastes, and blend. Boil again, and add the rest of the ingredients and mix thoroughly. Cook for 5 minutes and remove from heat. This is often served with sate; its also nice on toast or on fresh apple slices. Keith -- Keith Rickert keith@imppig.caltech.edu rickert@cco.caltech.edu