1 cup natural creamy peanut butter
1/4 cup full fat coconut milk
1/2 cup water
3 tablespoons unseasoned rice wine vinegar
2 tablespoons Tamari (or low sodium soy sauce)
2 tablespoons peanut oil
1 tablespoon honey
2 teaspoons Thai red curry paste
Active Time: 5 minutes
By This Mess is Ours
Combine all of the ingredients in a blender and blend until smooth. Add salt to taste if necessary. Sauce can be stored in the refrigerator fo rup to two weeks. Bring back to room temperature before serving.
Note: You can turn up the heat by adding freshly grated ginger, Sriracha or red pepper flakes to taste.
Total Fat 4.8g
Total Carbohydrate 2.6g
Vitamin A 3.1µg
Vitamin C 0mg