Red Curry Coconut Peanut Sauce

This Thai-style peanut sauce is so rich and addictive—it's good on all manner of veggie burger fare, and plenty good enough to eat on its own, off a spoon. Try it with our Veggie Burger Veggie Bowl.

Makes about 1-1/4 cup of sauce

1 cup full-fat coconut milk, well stirred
1-1/2 teaspoons Thai red curry paste
1/4 cup natural creamy peanut butter
3/4 teaspoons fine sea salt
2 tablespoons brown sugar
2 teaspoons sriracha or other Asian red chili paste

Combine the ingredients in a small saucepan and place over medium heat. Whisk the mixture for 2-3 minutes until smooth and fragrant. Remove from heat and allow to cool.

Store in an airtight jar in the fridge for up to 5 days. Sauce will thicken when cold - simply reheat in saucepan on low heat and stir until it loosens. For a thinner consistency, simply whisk in additional coconut milk or water 1 tablespoon at a time.

Recipe by An Nuyen

Posted on March 19, 2015 .