This quicker and easier version of the traditional peanut satay sauce uses the peanut butter in your cupboard.
1 can (400 mL ) Thai Kitchen® Coconut Milk
3/4 (175 mL) cup creamy peanut butter
2 tablespoons (30 mL) sugar or to taste
1 tablespoon (15 mL) Thai Kitchen® Red Curry Paste or to taste
1/4 cup (50 mL) heavy cream (optional)
1/4 cup (50 mL) unsalted roasted peanuts, crushed
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce or to taste
MIX coconut milk, peanut butter, sugar and red curry paste in small saucepan. Cook on low heat until sauce begins to simmer, stirring constantly. (For thicker and creamier sauce, stir in cream.)
STIR in crushed peanuts and fish sauce. Cook 1 minute longer.
Makes 2 cups (500 mL).