- 1 tsp coconut oil
- 1 small onion, finely chopped
- 1-2 heaped tsp red curry paste
- 2 tbsp peanut butter
- 165mL coconut milk
- 1 tsp tamari
Saute the onion in the coconut oil until golden, then add the curry paste and fry until fragrant. Add the peanut butter, and thin slightly with a couple of tsp of boiling water*, then slowly add the coconut milk, stirring constantly, until it thickens and emulsifies. Remove from the heat.
*If you add too much water it might separate later after you’ve added the coconut milk, this is okay it just looks unsightly. Try adding less water next time.