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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Serve warm or at room temperature with chicken satay, or combine with noodles to create a Thai-style noodle dish. To change the heat simple play with the yellow curry paste:red curry paste. Ingredients:
1 -2 teaspoon soy sauce |
3 tablespoons yellow curry paste |
1 tablespoon red curry paste |
1 (13 1/2 ounce) can coconut milk |
16 ounces peanut butter (naturally more peanut butter) |
2 tablespoons fish sauce |
1 cup sugar |
3 tablespoons apple cider vinegar |
1/2 cup cold water |
2 teaspoons tapioca starch |
1/3 cup honey (optional) |
Directions:
1. In a pot mixed the cold water with the starch. Whisk in the soy sauce, fish sauce curry pastes, coconut milk, Naturally More peanut butter, sugar, and vinegar into the pot.
2. Whisk, turn pot on median heat, when mixture starts to simmer turn down heat to low.
3. Let simmer for 5 min and continue to whisk, be careful not to let the sauce scorch.
4. Remove from heat, wait 5min and whisk in honey.
5. Serve warm or at room temperature with chicken satay, or combine with noodles to create a Thai-style noodle dish.
6. And of course, you can freeze the Peanut Sauce To reheat used a water bath at 122°F When reheating never go above 140 degrees F.
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