Ingredients
28
28 servings
- •1 tablespoon vegetable oil
- •1 ½ tablespoons minced garlic
- •2 tablespoons red curry paste
- •1 ¼ cups creamy peanut butter
- •¾ cup brown sugar
- •½ teaspoon chili powder
- •½ teaspoon cayenne pepper
- •½ tablespoon fish sauce
- •1 teaspoon sesame oil
- •3 (13.5 ounce) cans coconut milk
Instructions
- Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.
Nutritional Facts
Per 28 servings
- Calories: 179
- Carbohydrate: 10g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 7g
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