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INGREDIENTS
- One 13.5-ounce can of coconut milk
- 2 ounces (approximately 1/4 cup) of Thai red OR massaman curry
- 3/4 cup unsweetened (natural) creamy peanut butter –(Do not use regular peanut butter.)
- 1/2 tablespoon Hawaiian salt
- 3/4 cup sugar
- 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
- 1/2 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.
Note: This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.
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