Thai Peanut Sauce
Author: Becca Shern, RD
Prep time:
Cook time:
Total time:
Serves: 12 servings
- 1½ cup full-fat coconut milk, canned
- 1, 4oz jar Thai Kitchen Red Curry Paste
- ¾ cup natural peanut butter
- ¼ cup granulated sugar
- ½ tsp sea salt
- 2 Tbsp(s) BRAGG Organic Apple Cider Vinegar
- ½ cup water
- Add all ingredients into a small or medium, heavy-bottomed saucepan over medium heat.
- Whisk to incorporate all ingredients and bring slowly to a simmer. Continue to whisk during heating to ensure sauce does not burn.
- Reduce heat to medium-low and simmer for 3-5 minutes.
- Remove pot from the stove and let it cool a bit before serving or serve it at room temperature.
Serving size: ¼ cup Calories: 180* Fat: 14g Saturated fat: 7g Unsaturated fat: 7g Trans fat: 0g Carbohydrates: 9g Sugar: 4g Sodium: 530mg Fiber: 1g Protein: 5g Cholesterol: 0mg
Recipe by Minimal Wellness at https://minimalwellness.com/thaipeanutsauce/
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