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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the BBC and the Vegetarian Society Ingredients:
2 tablespoons peanut oil |
1 shallot, peeled, finely chopped |
2 garlic cloves, peeled, finely chopped |
2 large red chilies, seeds removed, chopped |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
75 g crunchy peanut butter |
200 g coconut milk |
1 lime, juice only |
salt, to taste |
Directions:
1. Heat the oil in a small pan and fry the shallot, garlic, chillies and spices for 4-5 minutes, or until the shallot and garlic are softened.
2. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan.
3. Add the coconut milk.
4. Bring to the boil, then simmer for 6-8 minutes, or until the sauce thickens.
5. Season, to taste, with lime juice and salt.
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