1 can (400 mL) Thai Kitchen® Coconut Milk
2 to 3 tablespoons (30 to 45 mL) Thai Kitchen® Red Curry Paste
1/3 cup (80 mL) chicken stock
2 1/2 tablespoons (38 mL) Thai Kitchen® Premium Fish Sauce
3/4 cup (175 mL) unsalted roasted peanuts, crushed
3 tablespoons (45 mL) sugar
1/4 teaspoon (.5 mL) salt
4 to 6 kaffir lime leaves
1/4 teaspoon (.5 mL) cornstarch dissolved with 1 teaspoon (2 mL) water
1/2 cup (125 mL) basil leaves, whole or chopped (optional)
1 fresh red chile, thinly sliced (optional)
MIX coconut milk and red curry paste in small saucepan. Bring to simmer on low heat, stirring constantly.
STIR in chicken stock, fish sauce, peanuts, sugar, salt, kaffir lime leaves and cornstarch mixture. Bring to simmer. Stirring constantly, simmer until mixture begins to thicken slightly. Remove from heat.
STIR in basil and chiles, if desired.