- 1 coconut milk (13- or 14-ounce can, light or regular)
- 4 tablespoons red curry paste (see note above)
- 1 cup creamy peanut butter (natural unsweetened, see note above)
- 3 tablespoons low sodium soy sauce
- 1/4 cup sugar (or honey)
- 2 tablespoons white vinegar (or rice vinegar)
- 1/2 cup water
- 1/2 teaspoon sesame oil
|Calories590Calories from Fat400|
|% DAILY VALUE|
|Calories from Fat400|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lena 24 Nov 2018
Easy and great tasting.
Marc von Canal 30 Oct 2018
Great! Easy to make and lasts for many meals!
Molly P. 18 Oct 2018
this turned out amazing. easy, and delicious. perfect for salad rolls
Isabelle Z. 2 Jun 2018
literally the best! super easy to make and so yummy!
Ali F 11 May 2018
Better than a store-bought sauce! I used low-sodium soy sauce; the red curry I used is spicier than the one in the can. But other than that spite it’s perfect! delicious!
F J 7 Apr 2018
This was a great peanut sauce.!! It makes quite a bit, luckily hubby loved it so much he’s to use on other meals like chicken, salad or potstickers!
Princess 12 Feb 2018
Awesome, very tasty!
jailyn z. 9 Dec 2017
Thank you!! This is amazing! I paired it with brown rice mixed with sautéed purple cabbage, shredded carrots and garlic with a vegan patty on top! #instantHIT
David D. 19 Feb 2016
This is very similar to a sauce I make regularly from the late, great Urban Peasant (James Barber). His sauce has a few more ingredients, though. One is some chopped ginger, lemon juice, and chopped garlic. The rest is pretty much the same as this recipe (except it's brown sugar rather than white sugar). I use one of those mini-mixers to mix it all together and keep it in the fridge. I use it on steamed fish or vegetables, on noodles, on stir fried chicken or pork, or just as a condiment or dipping sauce.