Toasted peanut sauce recipe

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  • Yield: 3 cups


  • 1 (13-ounce) can coconut milk
  • 2 ounce red curry paste
  • ¾ cup unsweetened peanut butter
  • ½ tbsp salt
  • ½ cup sugar
  • 2 tbsp apple cider vinegar
  • ½ tsp spicy red pepper flakes
  • 1 tsp toasted sesame oil
How to Make It
  1. Place an enameled pot over medium heat. Add all the ingredients and bring to a boil, whisking continually.
  2. Reduce the heat to low and simmer for 4 minutes, stirring occasionally.
  3. Remove from the heat and serve immediately or place in an airtight container in the refrigerator for up to 1 month. (Refrigerated sauce will be thick, but will thin when heated.)

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