If you like grilled chicken, you will LOVE this recipe. Grilled chicken skewers were made to be dipped in this sauce.
Its so tasty and not over spicy, it's just the most delicious version of this dipping sauce you will ever have!
Get the Recipe in pdf format here > Thai Peanut Sauce
1 - 13.5-ounce can of coconut milk 2 ounces (approximately 1/4 cup) of Thai red curry paste 3/4 cup creamy peanut butter -- the kind that has a layer of oil on top
1/2 tablespoon salt 3/4 cup sugar 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else -- not even rice vinegar) 1/2 cup water
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
Note: This peanut sauce keeps in a glass or plastic container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully.