Authentic Thai Peanut Sauce
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
3 1/2 cups
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
I am a college student and vegan food enthusiast...looking forward to having my own place in the near future where I can concoct vegan delicacies to my heart's content.