1 can (13.66 ounces) Thai Kitchen® Coconut Milk
2 to 3 tablespoons Thai Kitchen® Red Curry Paste
1/3 cup chicken stock
2 1/2 tablespoons Thai Kitchen® Premium Fish Sauce
3/4 cup unsalted roasted peanuts, crushed
3 tablespoons sugar
1/4 teaspoon salt
4 to 6 kaffir lime leaves
1/4 teaspoon cornstarch dissolved with 1 teaspoon water
1/2 cup 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.