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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Source: Stanford's Restaurant & Bar, Citrus Heights, California. I found this on the internet and am posting to try Ingredients:
3 cups barbecue sauce |
3/4 cup soy sauce |
8 ounces creamy peanut butter |
1/4 cup rice wine vinegar |
2 tablespoons hot chili oil |
2 tablespoons ground ginger |
8 (14 ounce) cans coconut milk |
1 cup granulated sugar |
1/4 cup ginger puree |
4 teaspoons cayenne pepper |
Directions:
1. Combine ingredients and blend well.
2. Refrigerate.
3. Use as a curry sauce for shrimp, pork, chicken etc.
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