Ingredients
1 cup coconut milk
1/3 cup Nam Pla “fish sauce”
1/4 cup lime juice
4 shallots - minced
1 cup unsalted roasted peanuts minced (I USE ABOUT 1/2 CUP PEANUT BUTTER INSTEAD)
2 Tablespoons curry powder
1 teaspoon dried red pepper flakes
2 tablespoons Thai plum sugar or brown sugar
1 teaspoon salt
1/2 cup chopped fresh cilantro
(I also add garlic cloves)
Preparation
Combine all ingredients and mix well. I prefer to put in blender or food processor. Marinate poultry for 2 hours at room temperature or 4 hours or more in refrigerator. Use some of the marinade for basting while barbecuing. Bring the remainder of marinade to a boil then simmer to use as a sauce at the table. Add water in small amounts if mixture is too thick. You may need to double this recipe for more than 4 people.
