this sauce is extra peanut-y and so so good with anything Asian or Thai inspired. keeps for about a month in the fridge.
1 can coconut milk (13.5 oz.)
¼ cup red curry paste
1 cup natural creamy peanut butter
3 tbsp liquid aminos
¼ cup raw sugar
½ cup water
2 tbsp apple cider vinegar
½ cup sriracha
½ tsp sesame oil
2 tbsp fresh grated ginger
2 garlic cloves minced
combine all ingredients with the exception of the sesame oil and Sriracha in a medium sauce pan.
bring to a light boil stirring constantly. lower heat and let simmer for about 5 minutes, stirring occasionally.
remove form heat and stir in Sriracha and sesame oil. sauce will thicken as it cools.