Serves: 4 4 tablespoon(s) unsalted roasted peanuts 2 teaspoon(s) chopped garlic (kratiem) 4 teaspoon(s) red curry paste (nam prik kaeng phet daeng) 4 tablespoons coconut milk 2 tablespoon(s) chopped shallots 2 teaspoon(s) fish sauce (nam pla) 4 tablespoon(s) lemon (manao) juice 2 teaspoon(s) palm sugar - Powder the roasted peanuts.
- In a bowl, combine all the ingredients and mix well. Add some stock or water if the sauce is too thick.
Serve as an accompaniment with Satay Kai or any other Thai snacks. |