Ingredients: (Serves 4)

2-3 tbsp oil

2 tbsp curry paste

1x400ml tin coconut milk

150g/5½ oz peanut butter

2 tbsp caster sugar

3 tbsp vinegar

Method:

1. Heat the oil in a pan, add curry paste and cook, stirring, for a minute.

2. Add coconut milk, stir well, bring to the boil, reduce the heat and simmer for 2 mins.

3. Add peanut butter, sugar and vinegar and cook for 5-10 mins.

4. Goes well with asian foods, vegetables or roast chicken.