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Instructions |
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Combine everything except the coconut milk in a blender or
processor adding the chillies and hot sauce to taste/slowly if you
are concerned about the heat. Mixture will be quite thick. Add the
coconut milk slowly and keep blending until smooth and pourable.
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It keeps in the fridge for ages though be careful about how long you
keep the coconut milk. It works well as a marinade for chicken, as a
sauce for prawns or as a dip with veggies.
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Rowan loves peanut butter but with Galen and Nairn being spectacularly allergic to it--we
didn't have it in the Brims house very often. Now she lives in England, she can indulge in this
favourite food.
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Originally Submitted
12/29/2012
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