2 Can(s) coconut milk
1 1/2 Tablespoon(s) red curry paste
3 Tablespoon(s) fish sauce
2 Tablespoon(s) peanut butter
Optional Ingredients:
2 Package(s) (sweetener) splenda

Put coconut milk, fish sauce and curry paste in a sauce pan (I use a wok) and heat until boiling. Add peanut butter and sweetener (the original recipe is 2T sugar, I have used 2 pkts sweetener or 1 pkt, I don't remember if I've done without) and simmer for about 15 minutes (uncovered) to reduce a little.

Add already cooked meatballs.