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Ingredients
| light brown sugar (packed): 3 Tbl |
| rice wine: 2 Tbl |
| white wine vinegar: 2 tsp |
| canned coconut milk: 1/4 cup |
| peanut butter: 3/4 cup |
| curry powder: 1/4 tsp |
| soy sauce: 2 tsp |
| toasted sesame seeds: 1/4 tsp |
| garlic (crushed): 1/2 tsp |
| chili sauce: 1/2 tsp |
| garlic (crushed): 1 tsp |
| fish sauce: 1/2 tsp |
Thai-Style Peanut Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
12 serving(s)
Tags
- Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
- Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.