Thai Peanut Sauce

• 1½ cup coconut milk
• 4 Tbs peanut butter
• 1 tsp red curry paste
• 1½ Tbs sugar
• 1 tsp paprika
• 1 tsp garlic salt

Heat coconut milk until boiling. Add red curry paste, paprika, peanut butter, garlic salt and sugar. Stir until well mixed and red color. Place in flat disk for serving.

Note: For those with peanut allergies, cashew butter may be substituted for peanut butter. To make cashew butter, place cashews in food processor with a small amount of oil. Blend until smooth. Add oil as necessary for proper consistency. Add salt and sugar to taste.

Serve with Pork Satay and Thai Cucumber Salad.