Thai Peanut Sauce

I'm going to give you this recipe for Thai peanut sauce because I love you. I think you're wonderful and you're a hard worker and you deserve something delicious in your life. I've made a few different recipes in the past and all of them have been unsatisfactory. Too peanuty or too spicy or too sweet or too thick or not thick enough. So when I came across this one through Pinterest (on this site) I was skeptical but willing. You guys, it's so good that when I took my first taste I jumped up and down for joy. And then I dipped a cucumber in it and passed out. And then I made chicken tacos with this slathered all over it and I licked the plate clean of any that dripped out.

Here.  Enjoy.

• One 13.5-ounce can of full-fat coconut milk (I used the light coconut milk because they were mysteriously out of full-fat. It turned out great.)
• 1/4 cup Thai red curry paste
• ¾ cup unsweetened (natural) creamy peanut butter (if you have to use regular peanut butter cut back on the sugar)
• ½ tablespoon salt
• ¾ cup sugar
• 2 tablespoons of apple cider vinegar or white vinegar
• ½ cup water

Throw everything into a pot. Bring it to a boil then lower to a simmer. Simmer for 3-5 minutes and then let cool. Pour it on everything. Brush your teeth with it. Just stick a straw in a big vat of it and go to town.  (While you're shopping for these ingredients you should also get some shredded carrots, shredded cabbage, scallions, cilantro, and cucumbers as you will need these to go with anything that you're putting it on.

 

Last night at book club I had some out with a bunch of sliced cucumbers and near the end I just took the whole tray and put it on my lap and finished them off. It makes a lot so I just keep it the fridge in glass jars and supposedly it will keep for weeks but I promise you I will not find that out. Tonight I'm going to make Thai pizza with it. Tomorrow it will probably be Thai noodles. I think it would be great on a salad.