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       Title: Thai Peanut Sauce
  Categories: Polkadot, Ferd, Sauces, Thai
       Yield: 2 Cups
  
     1/2 c  Peanuts
       1 tb Peanut Oil
       2 ts Red curry paste
       1 ts Sugar
       1 c  Coconut milk
       2 ts Soy sauce
       1 tb Fresh lime juice.
  
   Heat the oil in a saucepan, and stir in the curry paste.  Whisk for a
   minute, th en add the peanuts (having food-processed them first;
   natural peanut butter work s as well), the sugar, and the coconut
   milk.  Bring all of this to a boil, then remove from heat, and whisk
   in the soy sauce and the lime juice. Use while still warm (or
   reheat).  Makes about 1.5 to 2 cups.
   
   From the New York Times
   
   Notes from the Chef:
   “The suggested use for this is over cellophane noodles (cook using
   directions on package) mixed with 12 shredded scallions, 2 tbsp
   toasted sesame seeds (place un toasted ones in a dry frypan, and
   shake over moderate heat until lightly browned ) and a pound of
   cooked shrimp. However, I used a sesame chicken instead of the
   shrimp, and it came out well. Recipe for that follows.” - Ferd
   
   From: Ferd
   Date: 04-02-96 (18:25)
   The Polka Dot Cottage, a BBS with a taste of home.  1-201-822-3627.
  
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