Thai Peanut Sauceshesimmers.com
(Thai, sauce )
Dipping Sauce for Shrimp
Yield: 3½ Cups
1 13.5-ounce can of full-fat, unsweetened coconut milk
2 oz (¼ C) of Thai red or Massaman curry paste
¾ C unsweetened (natural) creamy peanut butter
(Do not use regular peanut butter or anything with
added emulsifiers. It must be the type of natural
peanut butter that comes with natural peanut oil on
top and no sugar added. Smucker's is good.)
½ tablespoon salt
¾ cup sugar
2 tablespoons of apple cider vinegar or white vinegar (not wine or balsamic)
½ cup water
- Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
- Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.