Amazing. Seriously amazing. This is the easiest and most incredible peanut sauce you will ever eat. I could drink the stuff! The first time we made it, I told my husband that I would rather have this sauce than dessert. It’s that good. “So what do you eat it with?” you might ask. Just about anything. We’ve eaten it with Satay (marinated, skewered and grilled meat), on salads and sandwiches, but most often we eat it on rice with stir fry veggies and sliced grilled chicken. I am a big fan of make ahead meals, and this one has become one of our favorites. This sauce freezes well. It does get a lot thicker when it thaws out than fresh, but it still tastes awesome. In fact, the sauce thickens considerably even after refrigeration. I just add a little water to thin it out if I need to. Freezing in ice cube trays, then storing the cubes in a freezer ziploc make using the frozen sauce more convenient. When chicken goes on sale, I’ll buy a bunch and marinate and freeze half, then we grill the rest, slice it and put it in the freezer. We always keep a bag of stir fry veggies in the freezer (Costco’s are my favorite), and all you have to do is make rice and pull the premade chicken, sauce, and veggies out of the freezer for a quick dinner. Don’t you just love that? What are your favorite make ahead meals?
Thai Peanut Sauce
Submitted by Mindy~ The Sisters Cafe
One 13.5 ounce can of coconut milk
2 ounces (approx 1/4 cup) of Thai red curry paste
3/4 cup unsweetened (natural) peanut butter — the kind that has a layer of oil on the top. I use Adam’s.
1/2 Tablespoon salt
1/2 cup sugar
2 Tablespoons apple cider vinegar or white vinegar (Do not use any other type of vinegar, including rice vinegar)
1/2 cup water
Combine all ingredients in a medium pot and bring to a very gentle boil over medium heat, whisking constantly. Reduce the heat to low, and let the mixture simmer for 3-5 minutes, again whisking constantly. Be careful not to let the mixture scorch at the bottom of the pot. Remove from heat and let the sauce cool to room temperature or slightly warmer before serving.
Recipe Source: Adapted from SheSimmers