CURRIED PEANUT SATAY Ingredients 1 can (14 oz) unsweetened cocoanut milk 6 Tablespoons Massaman Curry Paste 2/3 cup chunky peanut butter 7 Tablespoons brown sugar 2 Tablespoons Thai fish sauce Technique Put the cocoanut milk in a medium saucepan and bring to a boil stirring occasionally Add curry paste and stir till blended, about 3 minutes Add peanut butter and cook, stirring constantly, for 1 minute Reduce heat to low and add brown sugar, stirring constantly till well blended Remove from heat and add fish sauce. This sauce will keep for 3 weeks if refrigerated in a covered container.