Total Time
10mins
Prep 8 mins
Cook 2 mins

The sauce served with potstickers and on the Thai chicken wrap at the Betty Rock Cafe. Makes a great dipping sauce for chicken or pork satay.

Ingredients Nutrition

Directions

  1. In a small skillet, over medium heat, combine peanut oil, ginger, garlic, and fish sauce, and sauté for 1 minute.
  2. Add prunes, curry paste, coconut milk, brown sugar, peanut butter, and red pepper flakes, and simmer for another minute.
  3. Then add water and transfer mixture to a food processor.
  4. Add curry powder, turmeric, lemon juice, and vinegar, and purée until well blended.
  5. If the sauce is too thick, add a little more coconut milk or peanut oil until it reaches the consistency you want.