Peanut sauce
This is something that's much more economical to make at home, especially if you keep those little teeny size cans of coconut milk around
1 cup peanut butter, smooth or chunky
1/2 cup coconut milk
1 Tbsp or more Thai red curry paste
1 tsp. fish sauce
dried whole chilli, optional
Mix peanut butter and about half of coconut milk, fish sauce and dried chilli in a micro-proof bowl. (glass)
Heat on high at 30 second intervals, stirring often, until peanut butter begins to separate and oil puddles on top. Thin with more of coconut milk to desired consistency, heating every time. Use warm or at room temperature.
1 cup peanut butter, smooth or chunky
1/2 cup coconut milk
1 Tbsp or more Thai red curry paste
1 tsp. fish sauce
dried whole chilli, optional
Mix peanut butter and about half of coconut milk, fish sauce and dried chilli in a micro-proof bowl. (glass)
Heat on high at 30 second intervals, stirring often, until peanut butter begins to separate and oil puddles on top. Thin with more of coconut milk to desired consistency, heating every time. Use warm or at room temperature.
