This Thai Peanut Sauce is a versatile sauce for any Asian inspired dish!

I can’t rave enough about this sauce. I’ve made it many times before now and it has become a staple in our family’s meals. So far I’ve used it:

• As a simple stir fry sauce with noodles and vegetables.
• Used it in hamburgers (1 pound beef, 1/4 cup quick oats, 3 tablespoons Thai Peanut Sauce), pan sear until cooked.
• Made the same way as the hamburgers and make oven baked meatballs to pair with stir fry veggies.
• Drizzled over a bed of lettuce and vegetables.

You really can’t go wrong.

I’ve made it mild in spice so that our 1 year old can eat it…and he downs it! But, you can modify the recipe by adding more red curry paste or even crushed red pepper flakes. I haven’t done it yet, but you could also make it super spicy by using the Peanut Butter & Co The Heat Is On peanut butter. That stuff makes my eyes water, but my husband LOVES it!

Lastly, store the sauce in your fridge for a month. Makes for some excellent and easy meals!

Thai Peanut Sauce

adapted from Gimme Some Oven

Ingredients

• 1 can light coconut milk
• 1 cup honey peanut butter (or 1 cup peanut butter and 2 tablespoons honey)
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons white vinegar
• 1 tablespoon curry powder
• 1 tablespoon red curry paste
• 1 teaspoon sesame oil

How-To

1. Whisk all of the ingredients in a saucepan over medium heat until melted and combined. Remove from the heat and store in an airtight container in the fridge for 1 month, or use immediately.

Makes: about 2 cups