| 1 |
Place the peanuts in a food processor and pulse until crushed. Be careful not to puree them. |
| 2 |
Place the peanut oil in a medium saucepan over medium heat. Add the curry paste and whisk for 30 seconds. Whisk in the sugar and coconut milk and cook over medium-low heat, whisking, until smooth and thick, about 5 minutes. Do not boil. Add the crushed peanuts. |
| 3 |
Add soy sauce and lime juice. Taste and add more sugar, soy or lime if necessary. Keep the sauce warm until you're ready for it. If you refrigerate it (it keeps for a couple of days), reheat gently before serving. |
| 4 |
Serve warm with rice crackers or raw vegetables. |
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