The. Best. Thai Peanut Sauce (vegan, dairy free, gluten free, vegetarian)
Makes 3.5 cups/8 dl
This is for my girl @zeciramusovic who can eat chicken satay with peanut sauce for every meal. Just like me. But it takes the perfect sauce to get it just right, and that’s why I was always ordering out or going to Thai restaurants for this classic dish. Well not anymore thanks to this spoon licking good sauce. I literally do eat it by the spoonful. This makes a big batch so you can impress your friends or hoard it for yourself all week like me!
1 can full fat coconut milk
3/4 cup (2 dl) peanut butter (smooth or chunky, depending on preference)
1/2 cup (1 dl) dark brown muscovado sugar, brown sugar, or coconut sugar
1/2 cup (1dl) water
3 heaping Tbsp red curry paste
2 Tbsp apple cider vinegar
Add all ingredients to a saucepan over medium heat and stir well. Bring to a gentle boil before reducing the heat and simmering for 3-4 minutes. Remove from heat and let cool slightly, so it thickens up but is still warm. Serve with chicken/beef satay, tofu, or veggies. If storing leftovers, let sauce cool completely before pouring it into an airtight container and refrigerating or freezing. Keeps up to a week in the fridge or basically forever in the freezer! Simply reheat, add water if needed to thin it out a bit, and serve.