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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This dressing makes a good topping over a crisp vegetable salad such as Indonesian Gado Gado Salad, and can be used as a dipping sauce for satays and appetizers. For a thinner salad dressing, just add a bit more coconut milk or chicken broth. To thicken, let the sauce sit and cool before using. From Rhonda Parkinson/ Ingredients:
1 cup coconut milk |
3 tablespoons chunky peanut butter |
1 teaspoon sugar |
2 teaspoons lemon juice |
1 teaspoon your favorite curry paste |
1 teaspoon fish sauce |
Directions:
1. In a small saucepan, bring the coconut milk to a boil.
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