Thai Peanut Sauce

(Thai, sauce )

Dipping Sauce for Shrimp

Thai Peanut Sauce
Thai Peanut Sauce

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

  1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  2. 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.
  3. 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.