Thai Peanut Sauce

Dinner tonight was so good. It was simple, fast, and tasty. Plus side, these are all ingredients I have around the kitchen. This sauce is definitely going to be made again and again.

2 cups coconut milk
1/4 cup Thai Kitchen red curry paste
3/4 cup Natural Peanut Butter (the stuff that is just peanuts, with nothing added)
1/4 cup tablespoons honey (or agave)
2 tablespoons apple cider vinegar

Put everything into a medium-sized pan. Bring to a boil, whisking constantly for about 5 minutes. Turn heat to low and simmer for 3-5 minutes. Remove from heat and let sauce cool slightly.

Pour sauce over steamed vegetables and rice. Enjoy!

Sauce can be kept in fridge for a few weeks, or frozen for future use.




Review from NATHAN: “That peanut sauce was probably the best thing I’ve ever eaten ever. I couldn’t get enough.┬áNice work!”

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