What can be greater than the joy of sharing with family and friends! I’m sharing recipes that people have loved, time and again, at my home. From my hearth to yours! (These recipes were also a part of the Live cookout I conducted for ElsaTable).
Combine the coconut milk and Thai curry paste with a whisk/fork until the paste dissolves well in the milk. Transfer the mix along with the lemongrass sticks to a pan.
On very low heat, start warming the mix. Ensure that you continuously stir the mix gently while it is on the heat to prevent the milk from splitting. Remove the mix from the pan into a bowl.
To the mix, add peanut butter, salt, pepper, sugar, Sriracha sauce, chilli flakes, lime juice, soy sauce, and garlic. Combine everything very well so that there are no lumps. Leave this mix to cool until it reaches room temperature. Enjoy with satay sticks or spring rolls.
Can refrigerate for 2-3 days.
