Red Curry-Peanut Sauce

• 1 tablespoon peanut oil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 tablespoon Thai red curry paste
• 1 tablespoon light brown sugar
• 6 tablespoons unsweetened peanut butter
• 3/4 cup unsweetened coconut milk
• 2 1/2 tablespoons fresh lime juice
• 1 tablespoon Asian fish sauce

1. In a medium saucepan, heat the peanut oil.
2. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes.
3. Add the curry paste and whisk for 1 minute.
4. Add the brown sugar and cook until melted.
5. Whisk in the peanut butter, then slowly whisk in the coconut milk.
6. Simmer for 2 minutes.
7. Remove from the heat and whisk in the lime juice and fish sauce.
8. Serve warm or at room temperature.

peanut oil, shallot, garlic, red curry, light brown sugar, unsweetened peanut butter, unsweetened coconut milk, lime juice, fish sauce

Taken from www.foodandwine.com/recipes/red-curry-peanut-sauce (may not work)