- 1 can coconut milk
- 500g/1lb 1oz crushed roasted peanuts
- 300g/10½oz sweetened rice vinegar, known as sushi vinegar
- 500g/1lb 1oz caster sugar
- 1½ tbsp Kaypa or red curry paste
- 2 tbsp fish sauce or light soy sauce
- Blend all the ingredients together in the blender until smooth, leave in fridge to set.
- The taste should be sweet, nutty and spicy. It can be served with a variety of dishes including chicken, pork or prawn satay.