Thai peanut sauce Recipe

heat oil and carefully fry the dried chilli flakes on low heat. Add shallots, red curry paste and lime leaves and cook until fragrant. Stir in 1 cup (8 fluid oz) coconut milk, the peanut butter, palm sugar and tamarind liquid. Bring to the boil, stirring, and add the lime juice. Thin to pouring consistance with extra coconut milk or water. This will make about 2 cups.