Ingredients
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)
Preparation
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.
Allow to cool slightly then add sesame oil.
