Makes ½ cup
Deep in the jungles of the elephant head–shaped country of Thailand there is a secret. For centuries the culinary geniuses who invented Thai cuisine have magicked together the spicy curries of India with the tropical flavors of the Pacific and a dash of Chinese cookery. The end result is food that combines rich spiciness with tropical playfulness. In honor of that tradition, we bring you a sauce that brings it all together. If all that doesn’t make any sense, just know that the people who eat this food also ride elephants—so they must be smarty pants who know what they’re doing! Try it on our Rat on a Stick or even with Fool’s Gold!
INGREDIENTS
• 1/3 C coconut cream concentrate (alternatively, scoop the cream off the top of a can of full-fat coconut milk)
• 2 Tbsp Thai roasted red chili paste
• 2 tsp cumin
• 1 tsp salt
• 3 Tbsp water to thin
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Combine ingredients in sauce pan over medium heat, stirring constantly.
2. When a paste forms, let little hands add water slowly.
3. Once the sauce coats the back of a spoon, remove from the heat.
4. Sever warm, store chilled for up to several months.
