Peanut Sauce

By AliceV

Ingredients

• One 13.5-ounce can of full-fat coconut milk
• 2 ounces (approximately 1/4 cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
• 3/4 cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.)
• 1/2 tablespoon salt
• 3/4 cup sugar
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• 1/2 cup water

Preparation

Step 1

Instructions
Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.