| 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. |
