Prep 0 mins
Cook 10 mins
This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!
- 1 (14 ounce) can light coconut milk (you can also use regular coconut milk to make it even more decadent)
- 1⁄4 cup Thai red curry paste
- 3⁄4 cup peanut butter (creamy or chunky, your preference)
- 1⁄2 teaspoon salt (or more to taste)
- 1⁄4 cup sugar (or more to taste)
- 2 tablespoons white vinegar (cider or rice vinegar work well)
- 1⁄2 cup water
- chopped peanuts (optional)
- Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
- Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
- The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.