Think of this as a cross between satay sauce and red Thai curry sauce. It’s the perfect thing to turn your dinner leftovers into tomorrow’s lunch, dip in cukes, drizzle over leftover chicken or boiled eggs. Even heat it up, thin it with a little hot water and dress some noodles for a quick noodle salad. I found this little wonder on the Bon Appetite website and it lasts 4 days in the in the fridge.
Ingredients
- 3 tsp neutral oil, vegetable, rice bran etc
- 1/4 cup jarred red curry paste
- 1 can coconut milk
- 1/2 cup smooth peanut butter
- 2 tbsp +1 tsp (45ml) rice wine vinegar
- 3 tsp fish sauce
- 3 tsp honey
- Salt to season
Directions
Heat oil in a medium saucepan over medium heat. Add curry paste and cook, stirring frequently, until paste begins to stick to the bottom of the pan and is very fragrant, 2 – 3 minutes.
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in colour and is slightly reduced, about 3 -4 minutes.
Remove saucepan from the heat and whisk in peanut butter, vinegar, fish sauce and honey.
Season to taste with salt, it should be well seasoned since the things that you serve it with may not be ie carrot stick, cukes, boiled eggs etc. Let cool to room temperature, then transfer to an airtight container and chill.
So this just got the big thumbs up from Charlie. He’s thinking chicken skewers, rice and cukes for dinner tomorrow night slathered with this yummy dip. Some of you may find it a little sweet on sitting, if this is the case I think a good squeeze of lime would be perfect. Enjoy. Sheryl x
