Categories: Sauces 
      Yield: 1 servings 
  
     14 oz Cans coconut milk 
    1/2 tb Red curry paste. 
      1 tb Chili paste in bean oil 
      2 tb Sugar 
    1/4 ts Salt 
    3/4 c  Peanut butter 
  
  Heat coconut milk until boiling.   Add chili and curry pastes, and blend. 
  Boil again, and add the rest of the ingredients and mix thoroughly. Cook 
  for 5 minutes and remove from heat. This is often served with sate; its 
  also nice on toast or on fresh apple slices. 
   
  Keith -- Keith Rickert keith@imppig.caltech.edu rickert@cco.caltech.edu