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Spicy Peanut Sauce

By Shelley | BaconEgg&Cheesecake • May 30, 2014 • 0 Comments

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Author Notes: Versatile thai spicy peanut sauce. Perfect as a dipping sauce for grilled chicken, as a pizza sauce for thai chicken pizza, or simply stirred into cold noodles. —Shelley | BaconEgg&Cheesecake

Serves 2 cups

1/2 cup smooth peanut butter
14 ounces coconut milk
2 tablespoons red curry paste
2 small birds eye chili peppers, minced
2 tablespoons sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon finely minced cilantro

In a small saucepan, combine peanut butter, coconut milk, red curry paste, and chili peppers. Bring to a low simmer to melt the peanut butter but not a boil, because the coconut milk will separate. Stir until everything is throughly combined.
Remove from heat and add sugar, lemon juice, and salt. Add cilantro at the end and allow sauce to cool. Store in the refrigerator in an airtight container.