Heat the sesame oil over medium heat in a pan. Fry the shallots, garlic, ginger, lemongrass and Thai pepper for 2 minutes.
Add the red curry paste and peanut butter. Stir. Cook for 1 to 2 minutes, just until the curry paste releases it's aroma.
Pour in the chicken broth, Haiku coconut milk, soya sauce and cane sugar. Salt. Bring to a boil, cover and simmer for 20 minutes.
If you prefer, filter the broth.
For the meal, pour the hot broth into a fondue pot. Add the coriander and lime juice. Stir.
Cook the meat, seafood or fish in the broth.
Recette développée par Pratico-Pratiques.com