Ah, the wonders of peanut sauce. There is no better way to have peanut butter with your dinner than peanut sauce. Even people who have no real love for peanut butter, such as my sister (are you sure we’re related sis?), still enjoy a good peanut sauce. This recipe was derived from the one here. The key to peanut sauce is sugar – a lot of it. I generally don’t like things too sweet so I cut it in half and found it to be perfect, but adjust according to your preference. My quest for the ultimate peanut sauce may never be complete but this is the best to date, and also the easiest. It takes only about 5 minutes to prepare and it freezes well.
The Peanut Butter Boy is a quarter-century old today and is celebrating with peanut butter! Today is the last day to get your entry in to The Great Peanut Butter Exhibition #7 – Celebration!
3/4 cup skim or coconut milk
2T (~1oz) red curry paste
1/3 cup creamy peanut butter
1T white vinegar
1/4 cup water
3T honey, to taste
1/4t salt, to taste
1/4 cup peanuts, chopped (optional)
Add all ingredients, except chopped peanuts, to a small saucepan. Bring to a boil while whisking constantly. Once boiling, reduce heat and simmer for 5 minutes, stirring occasionally. Add chopped peanuts, if using, and serve.