Spicy Thai Peanut Sauce

By jenniferj

Ingredients

• 3/4 C. unsweetened coconut milk
• 1 T. red curry paste
• 2 t. roasted chili paste (optional)
• 1/2 C. chicken broth or water
• 1 T. fish sauce
• 1 T. brown sugar
• 1/4 C. chunky peanut butter
• 1 T. freshly squeezed lime juice

Preparation

Step 1

Bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chili paste and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them. Add the chicken broth, fish sauce, brown sugar, peanut butter, and lime juice and cook 1 minute more, stirring well to make a smooth sauce. Remove from heat, transfer to a small serving bowl, and set aside to cool. Can be served warm or room temperature.