From the kitchen
Spicy Peanut Satay Dipping Sauce
Creamy peanut butter thinned out with warm coconut milk, soy sauce, and red curry paste for a rich, spicy dip.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1/2 cup Creamy Peanut Butter
- 3/4 cup Canned Coconut Milk, well shaken
- 2 tbsp Soy Sauce
- 1 tbsp Red Curry Paste
- 1 tbsp Brown Sugar
- 1 tbsp Fresh Lime Juice
Method
- Combine the peanut butter and coconut milk in a small saucepan over medium-low heat.
- Whisk constantly until the peanut butter melts and the mixture is smooth.
- Stir in the soy sauce, red curry paste, and brown sugar, and simmer gently 3 to 4 minutes.
- Remove from heat and stir in the lime juice.
- Serve warm, or cool and refrigerate; thin with a splash of warm water when reheating.
Kitchen note
Whisk constantly while the peanut butter melts into the coconut milk — walking away for even a minute at this stage is the most common way this sauce breaks into an oily layer over a thick paste.
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