Ingredients

The following ingredients have 4 Servings
  • 1 13.5 oz can Unsweetened Coconut Milk ((regular, not "light"))
  • 5 Tbsp Massaman Curry Paste ((substitute red curry paste))
  • 3/4 cup Peanut Butter ((it's great with creamy or chunky versions))
  • 1/4 cup packed Dark Brown Sugar
  • 1 Tbsp Fish Sauce ((substitute soy sauce / gluten-free tamari))

Instruction

  • Combine coconut milk and curry paste in a small sauce pan over low-medium heat, whisking constantly as it begins to warm up.
  • When the mixture begins to simmer, whisk in peanut butter, brown sugar and fish sauce (or soy sauce / tamari).
  • Continue to simmer, whisking constantly, until the sauce thickens slightly and has a smooth consistency, about 4 minutes. (Note: If the sauce starts to boil or simmer vigourously, reduce the heat. Cooking the sauce over high heat can cause it to separate.)
  • Taste the sauce and adjust with extra sugar or fish sauce, if needed. Serve warm.
  • Peanut sauce will keep in the refrigerator for up to 3 weeks. Reheat it slightly before serving.