Curried Peanut Spread (Thai Satay Sauce)
- 3/4 cup natural peanut butter (creamy)
- 1/3 cup dark or light brown sugar, packed
- 2 teaspoons Thai red curry paste, or to taste
- 1/3 cup coconut milk powder (available at most Asian grocery stores)
- 1 tablespoon white or apple cider vinegar
- 3/4 teaspoon kosher salt
- This recipe is vegan
- This recipe is gluten-free
- Canned Goods
- Coconut milk (1/3 cup)
- Condiments
- Peanut butter, natural creamy (3/4 cup)
- White or apple cider vinegar (1 tablespoon)
- Cooking & Baking
- Brown sugar, dark or light packed (1/3 cup)
- Kosher salt (3/4 teaspoon)
- Pasta & Grains
- Thai red curry paste (2 teaspoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 14, 2012 (9 months ago).
45 people saved this recipe.
