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General description of recipe
Ingredients
19 oz can coconut milk or half-and-half
6 T fish sauce
4 T sugar
3 T masaman paste
Preparation
Blend curry and coconut milk or half-and-half until smooth and of uniform color.
Add fish sauce and sugar and stir until fully blended.
Pour mixture into separate dish or pot until ready for use.
(If half-and-half is used, this sauce can be stored in the refrigerator for 6 weeks before using or may be frozen if to be used within 6 months).
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