Ingredients:

  • ¼ cup (60ml) coconut milk, full-fat, unsweetened
  • ¼ cup (60ml) smooth peanut butter, no sugar added preferred
  • 2 tablespoons (30ml) soy sauce, low-sodium
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) honey or maple syrup (for vegan option)
  • 1 tablespoon (15ml) fish sauce (or soy sauce for vegan option, increase soy sauce amount to 3 tablespoons), optional
  • 1 teaspoon (5ml) red curry paste (adjust to taste for heat level)
  • 1 clove garlic, minced
  • ½ teaspoon (2.5ml) ground ginger or 1 teaspoon (5ml) fresh ginger, minced
  • ¼ teaspoon (1.25ml) red pepper flakes (optional, for extra heat)
  • 2-4 tablespoons (30-60ml) water, to adjust consistency

Instructions:

  1. In the saucepan, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey (or maple syrup), fish sauce (or soy sauce), red curry paste, garlic, and ginger.
  2. Place the saucepan over medium-low heat and gently simmer, whisking frequently, until the peanut butter is melted and the sauce is smooth and well combined (about 5-10 minutes).
  3. If the sauce is too thick, add water, one tablespoon at a time, until you reach your desired consistency.
  4. Taste the sauce and adjust the seasoning as needed. Add more lime juice for tanginess, red curry paste or red pepper flakes for heat, or honey/maple syrup for sweetness.
  5. Serve the sauce warm or at room temperature.