A spicy, plant-based peanut sauce made with Thai red curry paste.
Servings 82 tablespoon servings
Calories 128kcal
Author Sylvia
Select to prevent your screen from going dark
Ingredients
3.5 to 7 ounces coconut waterUse the lesser amount for a thicker sauce
1/2cup natural peanut butterIf using salted, add half the amount of soy sauce, taste and adjust as needed
4tablespoonsred curry pasteOr use the amount the label on your curry package indicates
1-2tablespoonscoconut sugarOr substitute with other sugar of choice
2-4tablespoonssoy sauce
2-4tablespoonsorange juiceAlternatively, use lime juice if you want a tangier sauce.
1teaspoonblack bean sauce
Instructions
Start with the lesser amounts of each of the ingredients. Add them to a blender and blend until smooth. Alternatively add to a bowl and stir with a fork until blended.
Taste and adjust seasoning. If it needs more salt, add more soy sauce. If it needs more sweetness, add more sugar or orange juice. If it needs more funky, unami flavour add a bit more black bean sauce. If you used lime instead of orange juice, and it's too tangy, add more peanut butter and coconut water.