Step 1

Finely chop 50g Shallot and add to pan with 2 tbsp Vegetable Oil, 2 tsp Garlic Paste and 2 tsp Ginger Paste. Fry for 2 minutes on a low heat.

Step 2

Add 1 tbsp Curry Powder and 1 tsp Dried Chilli Flakes. Also add 2 tbsp Water and 1 tsp Dark Soy Sauce and fry on a low heat for further 3 minutes.

Step 3

Add 150g Crunchy Peanut Butter, 1 tbsp Light Brown Sugar and 1 tsp Sea Salt Flakes.

Step 4

Melt the peanut butter and sugar whilst stirring to combine with the other ingredients over the low heat.

Step 5

Add 400 ml Light Coconut Milk and gently stir the milk in until everything is combined.

Step 6

Allow the sauce to gently simmer for 5 minutes.

Step 7

Serve hot, cold or warm depending on the recipe and intended usage.