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Thai Peanut Sauce
Username: Iona TrailerView My Other Recipes
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I enjoy this sauce to accompany so many foods. I first used it for satay, but found myself topping my stir fry with it. Using it on Udon or Soba noodles with or without meat. Dipping eggrolls or spring rolls in it.
1 can lite coconut milk about 14 ounces
1/4 cup Red Thai Curry Paste
3/4 cup natural peanut butter
1/4 cup sugar you can use up to 3/4 cup adjust to your taste
2 Tablespoons vinegar I use red but white will suffice
water to thin if needed
Combine all ingredients in a saucepan.
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