Peanut Sauce

For the peanut sauce, pound the garlic with coriander in a mortar to make a paste. Heat oil in wok, sauté garlic paste and red curry paste for 30 seconds. Add coconut milk and bring to a boil.

Add all remaining ingredients and cook, stirring, for 5 minutes and let cool. This peanut sauce can be stored in a rex jar for a long time in the refrigerator.

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