Thai Peanut Satay Sauce

Ingredients

• 2 tablespoon Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 3/4 cup creamy peanut butter
• 2 teaspoon fish sauce
• 2 tablespoon palm sugar (chopped)
• 2 tablespoons white vinegar
• 1/2 cup water (or more if needed)
• Crushed peanuts

Instructions

1. 1

   Prepare the sauce. In a medium pot over medium-low heat, gently warm the Thai red curry paste and coconut milk for 1-2 minutes. Then, stir in the peanut butter, fish sauce, palm sugar, white vinegar, and water. Stir until fully blended.

2. 2

   Cook the sauce. Cook the peanut sauce until it is steamy, stirring continuously until it reduces, thickens, and coats the back of the mixing spoon, about 5-8 minutes. If it becomes too thick, add 1-2 tablespoons of water.

3. 3

   Serve. Allow the peanut sauce to cool to room temperature before serving.