Thai Red Curry Sauce

• 3/4 cup white sugar
• 3/4 cup coconut milk (sweetened)
• 1/2 cup chicken broth
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice vinegar (white is fine)
• 1 - 4 oz tin red curry paste
• 2 tbsp fresh grated ginger
• 2 tsp fish sauce
• 2 cloves fine chopped garlic
• zest and juice from 1 lime
• 1 - tbsp cornstarch with water for thickening
• 1 tsp sesame oil (add at end)

1. Combine all ingredients in a 4 quart pan and bring to a boil then reduce to simmer until sauce is reduced by 1/3. If extra thickening is desired increase heat at the end to a light boil and slowly add cornstarch water a little at a time while stirring constantly.
2. Allow to cool slightly then add sesame oil.

white sugar, coconut milk, chicken broth, smooth peanut butter, soy sauce, rice vinegar, red curry, ginger, fish sauce, garlic, lime, cornstarch, sesame oil

Taken from www.epicurious.com/recipes/member/views/thai-red-curry-sauce-50066039 (may not work)