- 1/2 cup creamy peanut butter
- 3/4 cup coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar or to taste
- 2 tablespoons ground peanut
- Salt to taste
Whisk all the ingredients in saucepan. Place pan on stove on low heat. Continue to whisk until completely dissolved. When it starts to simmer, turn off heat. Top with crushed peanuts. This sauce is good for chicken, pork, noodles or spring rolls.