Place a saucepan on the hob over a high heat and add the coconut milk.
400 ml coconut milk
Once simmering add the peanut butter, fish sauce, curry paste, brown sugar, sliced red chilli, lime juice and minced garlic and stir thoroughly to combine.
2 tbsp peanut butter, 2 large limes, 1 ½ tbsp fish sauce, 2 tbsp red curry paste, 3 tbsp brown sugar, 1 medium red chilli, 2 cloves garlic
Leave the pan over a high heat for 10 – 15 minutes until it has turned darker and thickened.
Add the almonds/crushed peanuts and continue to simmer for a further 5 – 10 minutes. When the sauce has thickened nicely, add a little of the vegetable stock to thin the consistency if too thick.
50 g flaked almonds, 120 ml vegetable stock
Taste and adjust for seasoning if required. Serve with a sprinkle of almond flakes or crushed peanuts.