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