Thai Peanut Sauce
Ingredients
- 13.5 ounce can unsweetened coconut milk
- 1/4 cup red curry paste
- 3/4 cup unsweetened natural peanut butter
- 1/4 cup brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons chili-garlic sauce
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Mix all ingredients in a medium saucepan on medium-high heat until it comes to a boil.
- Reduce heat to a simmer and cook for an additional 5 minutes. If it's too thick, thin with additional water or coconut milk.
- Remove from heat until room temperature and serve.
- This sauce should last in the fridge for about two weeks.