Thai Peanut Sauce
Source: She Simmers
Serves: 3.5 cups
Ingredients
Directions
Notes
This tastes good, we used it with beef satay. The original recipe calls for a 1/2 cup of water, which I halved and it ended up a good consistency, on the thicker side, which we like. Keeps in the fridge for weeks. It will thicken in the fridge, so just microwave it for 20 seconds before serving.
Serves: 3.5 cups
Ingredients
- 1 13.5-ounce can of full-fat, unsweetened coconut milk
- 2 ounces (approximately ¼ cup) of Thai red curry paste
- ¾ cup unsweetened, natural creamy peanut butter. I used JIF natural
- ½ tablespoon salt
- ¾ cup sugar
- 2 tablespoons of apple cider vinegar
- 1/4 cup of water
Directions
- Add all ingredients into a medium heavy-bottomed pot, cover, and bring to a very gentle boil over medium heat, whisking occasionally.
- Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture burn at the bottom of the pot.
- Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer) and serve.
Notes
This tastes good, we used it with beef satay. The original recipe calls for a 1/2 cup of water, which I halved and it ended up a good consistency, on the thicker side, which we like. Keeps in the fridge for weeks. It will thicken in the fridge, so just microwave it for 20 seconds before serving.