Ingredients:

  • 1/2 cup natural creamy peanut butter
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon Thai red curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon fresh ginger, finely grated
  • 1 clove fresh garlic, minced
  • 1/2 teaspoon red pepper flakes

Instructions:

  1. Prep the aromatics. Grate the 1 teaspoon of fresh ginger and mince the 1 clove of garlic. Note: Using fresh aromatics instead of powder makes a massive flavor difference.
  2. Bloom the paste. Place the 1 tablespoon of Thai red curry paste in the saucepan over medium low heat for 30 seconds until it smells fragrant and turns a shade darker.
  3. Add the bases. Stir in the 1/2 cup natural creamy peanut butter and 1/2 cup full fat coconut milk.
  4. Incorporate the liquids. Add the 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of maple syrup.
  5. Whisk constantly. Use a steady motion to combine the ingredients as the peanut butter melts.
  6. Simmer gently. Let the mixture reach a low simmer for about 2 minutes until the sauce thickens and coats the back of a spoon.
  7. Balance the acid. Stir in the 1 tablespoon of fresh lime juice at the very end. Note: Adding lime last preserves its bright, zesty profile.
  8. Add the heat. Fold in the 1/2 teaspoon of red pepper flakes.
  9. Check consistency. If it’s too thick, add a splash of water; if too thin, simmer for another 30 seconds.
  10. Remove and cool. Take it off the heat immediately to prevent the oils from separating.