This quick and creamy five-ingredient sauce will lend Thai flavors to salads, noodles, poultry, seafood and even sandwiches. Red curry paste, available at most larger grocery stores, is a great flavor-boosting ingredient to have on hand for adding heat and a subtle sweetness to sauces, soups, stews and stir fries. A little goes a long way and a small jar will keep in your refrigerator for several months after opening.
| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 1 cup |
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup canned unsweetened coconut milk
- 3 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Thai red curry paste
Instructions
- Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it’s too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.)
- Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 519 |
| Total Fat | 46 g |
| Saturated Fat | 17 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 17 g |
| Cholesterol | 1 mg |
| Sodium | 570 mg |