Preparation:
1. Warm the coconut milk in a small saucepan until it reaches a gentle boil; reduce heat.
2. Add curry paste and stir well for 3 minutes
3. Add the peanut butter, chicken stock, sugar, fish sauce, lime leaves and lime juice and cook on low heat for about 3 minutes.
4. Taste and add more lime juice, fish sucae (for salt) or sugar to obtain a proper balance of sweet, sour and salty. |
