Easiest and the Best Peanut Sauce
Course: Appertizer
Cuisine: Asian
Calories: 228kcal
- 2 tablespoons red curry paste
- 3/4 cup natural peanut butter, smooth
- 1/4 cup white sugar
- 2 teaspoon dark soy sauce
- 1 teaspoon salt
- 2 tablespoons cider vinegar
- 3/4 cup water
- 1 can 400 ml creamy unsweetened coconut milk , separated remove 1/4 cup and use it for the marinade
Open coconut milk and remove 1/4 cup. Set aside to be used as marinade for chicken satay
Add in all of the ingredients in a medium sized sauce pan.
Mix using wire whisk and let it simmer on low for 10 to 15 minutes until thick.
Let cool and serve.
Place left over peanut suac ein a zip loc and seal. Put in a flat surface pan and freeze.
Transfer the frozen peanut sauce and re heat in a microwave and mix using whisk until smooth again.
Calories: 228kcal | Carbohydrates: 53g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2335mg | Potassium: 1mg | Fiber: 1g | Sugar: 52g | Vitamin A: 4725IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg