This quicker and easier version of the traditional peanut satay sauce uses the peanut butter in your cupboard.
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INGREDIENTS
Ingredients
- 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
- 3/4 cup creamy peanut butter
- 2 tablespoons sugar or to taste
- 1 tablespoon Thai Kitchen® Gluten Free Red Curry Paste, or to taste
- 1/4 cup heavy cream , (optional)
- 1/4 cup unsalted roasted peanuts, crushed
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce, or to taste
INSTRUCTIONS
- 1 MIX coconut milk, peanut butter, sugar and red curry paste in small saucepan. Cook on low heat until sauce begins to simmer, stirring constantly. (For thicker and creamier sauce, stir in cream.)
- 2 STIR in crushed peanuts and fish sauce. Cook 1 minute longer.
- 3 Makes 2 cups.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
