The perfect sauce for just about anything!!! Dip, slather, dunk, reaped until your heart is content.
1 cup natural creamy peanut butter
1/4 cup full fat coconut milk
1/2 cup water
3 tablespoons unseasoned rice wine vinegar
2 tablespoons Tamari (or low sodium soy sauce)
2 tablespoons roasted peanut oil (or toasted sesame oil)
1 tablespoon honey
2 teaspoons Thai red curry paste
Combine all of the ingredients in a blender and blend until smooth. Add salt to taste if necessary. Sauce can be stored in the refrigerator for up to 2 weeks, bring back to room temperature before using.
You can turn up the heat by adding freshly grated ginger, Sriracha or red pepper flakes to taste.
Keywords: Thai peanut sauce