Cooking Instructions
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Step 1
Combine
Natural Peanut Butter (160 g)
,
Coconut Milk (120 mL)
,
Water (60 mL)
,
Low-Sodium Soy Sauce (30 mL)
,
Brown Sugar (15 g)
,
Rice Vinegar (10 mL)
,
Chili Paste (10 g)
,
Garlic (1 clove)
,
Fresh Ginger (2 g)
,
Red Curry Paste (8 g)
,
Lime (1/2)
, and
Kosher Salt (1 pinch)
in a medium saucepan. Whisk over low-medium heat until smooth.
Step 2
Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer. Do not boil.
Step 3
Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
