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thai peanut sauce

4.6

(8)

thefoodcharlatan.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 10

Cost: $2.37 /serving

Ingredients

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Instructions

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Step 1

In a small saucepan, combine all ingredients: 3/4 cup peanut butter*, 1 can coconut milk, 1/4 cup Thai red curry paste,** 1/4 cup sugar, 1 clove minced garlic, the zest of 1 lime plus all the juice, 2 tablespoons apple cider vinegar, 1 and 1/2 teaspoons kosher salt, and 1/4 teaspoon crushed red pepper flakes. If you would like a thinner sauce (for drizzling consistency) add up to 1/2 cup water. (I left the water out entirely, and you can see from the photos that the consistency is thicker, the better to dip into.)

Step 2

Whisk it all together over medium heat, breaking up the peanut butter.

Step 3

Once the mixture reaches a low boil, turn the heat down to low and let simmer lightly for 3-4 minutes, until thickened some. Remove from heat and let cool. Peanut sauce is traditionally served at room temperature.

Step 4

Serve with Chicken Satay and this Thai Cucumber Salad! Or see post for more ideas for how to use this sauce!

Step 5

Store leftover sauce in the fridge. It will keep for up to two weeks. The leftover sauce with solidify in the fridge; gently heat on low (or microwave it) and add small amounts of water to reach the consistency you want.

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