By Devi Poojari
1 tablespoon red curry paste 2 teaspoons butter 1.5 tablespoons unsweetened peanut butter 2 tablespoons coconut milk 1 tablespoon chopped garlic 1 tablespoon chopped peanuts 1 teaspoon sugar/honey 1 teaspoon soy sauce
Bring a small pan to heat and add the butter and garlic. Cook until aromatic.
Add the red curry paste, chopped peanuts, honey and soy sauce and mix everything together.
Take the pan off heat and add the coconut milk. Check for seasoning and add salt, only if necessary.
Brush on top of grilled chicken, pork, bok choy, bell peppers or eat slathered on a bowl of cold noodles.