Peanut sauce

Ingredients:

• 2 tablespoons coconut cream, skimmed from the top of canned coconut milk
• 1 tbsp plus 1 tsp curry paste
• 1 cup chicken broth, homemade or canned
• 1/4 cup unsweetened coconut milk
• 1/4 cup peanut butter with crushed peanuts
• 1 tbsp. fish sauce
• 1 tbsp lime juice or more to taste

Preparation:

1. Cook the coconut cream in a small saucepan over medium heat until the oil separates, about 2 minutes. Add the curry and cook for about 2 minutes.
2. Mix with broth, coconut milk, peanut butter and fish sauce. Bring to a boil over medium-high heat, reduce heat to maintain a gentle simmer, and cook, stirring, until the sauce thickens, about 10 minutes.
3. Transfer the sauce to a serving bowl and let cool to room temperature. Add lime juice before serving.
   Exit: 1 tbsp.