1 can coconut milk (I believe cans are around 13.5oz.)
6 tablespoons creamy peanut butter (I use the all natural kind)
3 tablespoons brown sugar
3 tablespoons green onion, minced
2 teaspoons thai style chile sauce, thai red curry paste, or Sriracha
2 teaspoons rice vinegar
1 teaspoon lime zest
1/2 cup fresh cilantro, minced
3 tablespoons fresh basil, minced
1 tablespoon soy sauce
Instructions
1. Place all ingredients in a medium saucepan. Bring just to a simmer while stirring. Do not boil. Continue cooking until sauce thickens, approximately 5 minutes.
2. Remove from heat, store in the refrigerator if not using right away. Reheat before serving. Recipe makes about 2-3 cups.
Note: The original recipe stated that the sauce may be strained after removing it from the heat if desired, but I’ve never desired to do that.
Comments
While in the Phoenix airport, I had a Thai wrap that was served with a delicious peanuty dipping sauce. This was the recipe I found in the attempt to recreate that sauce. It’s a nice, thick sauce that’s very easy to throw together. I tried to spread it out on a plate so you could see all the delicious herbs throughout. Some of that basil is basil from my own herb garden!
I serve this most often with “Thai Burritos.” These involve cold shredded chicken, cold rice, sliced cucumber, shredded cabbage, and shredded carrots all in a tortilla shell. It could also be tossed with noodles and any toppings you like. It’s fairly versatile.
