3/4 C coconut milk (this is actually one of the cases where I take a can of chaokoh and shake it to mix the cream and thinner water)
1 T nam prik pao
1 T red curry paste
1-2 T sugar (start with one, add more if needed)
1 T fish sauce
1 t white vinegar
3 T peanut butter
3 T peanuts, ground
Cayenne to taste
Heat the coconut milk with the curry paste and the nam prik pao until mixed and fragrant (the oil will also start to separate out). Add the rest and mix. At this point the sauce is likely to be too thick, so you'll want to thin it with some water, and adjust the seasoning as needed. You want it rich, sweet, a little spicy, and a little tangy.
