1red chilifinely chopped OR 1 tablespoon red pepper flakes
2teaspoonscornstarch or arrow root powder
For the Yum sauce:
For the spicy peanut sauce, first shake well your can of coconut milk. Then add all the ingredients, except water, to a pot and cook over medium heat. Stir as you cook until the sugar is dissolved and everything is heated through. Taste and add more red curry paste if you prefer (start with just 1 tablespoon). Then, thin the sauce with water to the consistency you desire.
For the sweet and spicy sauce, first mince the garlic and finely chop the fresh chili if using. Remove some seeds if you prefer a less spicy sauce. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and chopped chili or pepper flakes. Cook over medium heat and stir well to dissolve the sugar. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons arrow root powder or cornstarch. Whisk until combined well. Drizzle this into the pan and continue to cook until the sauce thickens and coats the spoon well. Remove from heat.
For the Yum sauce, simply combine all the ingredients except water in a small mixing bowl. Stir together. Taste and add more salt or seasoning you prefer. Then thin to your desired consistency with water.