Plant KitchenSauces, dressings & dips
North Shore Fusion Peanut Sauce
Ingredients
- 1 (14-ounce)can unsweetened coconut milk (full-fat for better consistency and full flavor)
- ¼ cupThai red curry paste
- ¾ cupnatural creamy peanut butter (or ¾ cup cashew butter or tahini)
- ½ teaspoonsea salt
- ¾ cuppacked coconut sugar
- 2 tablespoonsapple cider vinegar or white wine vinegar
- ½ cupfiltered water
Method
- Combine all the ingredients in a medium saucepan. Place over medium heat and bring to a gentle boil, whisking constantly.
- Reduce the heat to low and simmer for 3 to 5 minutes.
- Remove from the heat and allow the sauce to cool and thicken. Use immediately, or store in an airtight glass jar in the refrigerator for up to 2 weeks. The sauce will thicken in the fridge, so you may need to add a little water before serving.
Notes
I originally created this sauce for my summer rolls, but I've found that it's perfect for drizzling over rice, stir-fried veggies, and nourishing salad bowls too! If you are allergic to peanuts, try swapping the peanut butter in this recipe for cashew butter or tahini.