Penang Curry Sauce
Indulge in a rich cream and oil sauce that's easy to make—just avoid overheating for a delicious, perfectly balanced flavor. Perfect for finishing off your stir-fry.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at filipinochow.com.
Ingredients
- 1 can of coconut milk (14 ounces, full fat)
- 1/4 cup of coconut sugar
- 1/4 cup of peanut butter (smooth)
- 2 tablespoons of red curry paste
- 2 tablespoons of coconut oil
- 4-5 cloves of garlic
- 1 lemon, grated for zest
- 1 mandarin orange, grated for zest
- 1 thumb sized piece of ginger, peeled and sliced
- 1 teaspoon of Himalayan salt
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