Satay Sauce

My toddler will eat kale and green beans if smothered in this sauce. He HATES green beans.

The original recipe is intended to be a satay dipping sauce but I think it can be used in a variety of ways. It only takes a few minutes to make and I always have the ingredients on hand.

Makes 3.5 cups and lasts a while in the refrigerator.

 Ingredients

• 3/4 of a 13.5-ounce (400 ml) can of full-fat, unsweetened coconut milk (original recipe calls for the whole can but the coconut flavour is too overpowering for my taste)
• 2 teaspoons of Thai red curry paste
• ¾ cup unsweetened natural creamy peanut butter (or more, to taste)
• ½ tablespoon salt
• ¾ cup coconut sugar
• 2 tablespoons of apple cider vinegar or white vinegar
• ½ cup water
• 1 TBS Sriracha sauce
• optional: tsp of freshly grated ginger 

 

Instructions

1. Gently boil all of the ingredients in a pot, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat. 
3. Take the pot off the heat, let the sauce cool down to room temperature and serve (e.g., with fried tofu). OR store the sauce in a mason jar and heat it up in a pan, along with vegetables, rice, tofu etc. The sauce will thicken considerably in the refrigerator - add some water to thin it out if desired.