A quick and simple recipe for peanut sauce that can be used in everything from a stir-fry, to chicken satay, to a salad, and more!
Ingredients
- 1 (13.5 ounce) can coconut milk (full-fat is standard, but you can also use "light")
- 1/4 cup Thai red curry paste
- 1 cup natural (unsweetened) creamy peanut butter
- 3 Tbsp. soy sauce
- 1/3 cup sugar
- 2 Tbsp. white vinegar
- ½ cup water
- 1/4 tsp. sesame oil
- (optional add-ins: sriracha hot chile sauce, grated fresh ginger, and/or minced garlic)
No comments:
Post a Comment