Total time: 10 minutes | Makes about 1 1/2 cups
- 1 tablespoon oil
- 1/2 tablespoon red curry paste, or more to taste
- 1 cup coconut milk
- 2 tablespoons chunky peanut butter, or more to taste
- 1/2 teaspoon fish sauce
- 1/2 teaspoon rice vinegar
- 1 tablespoon sugar, or more to taste
Step 1Heat oil in small saucepan over high heat and stir-fry curry paste 15 seconds. Stir in coconut milk and bring to boil; boil 2 minutes. Add peanut butter. Stir constantly until sauce begins to thicken, 2 to 3 minutes. Reduce heat to simmer and add fish sauce, rice vinegar and sugar. Cook sauce, stirring, 1 minute more. Remove from heat. An oily film will rise to top; skim it off if you wish.
34 calories; 12 mg sodium; 0 cholesterol; 3 grams fat; 1 gram carbohydrates; 1 gram protein; 0.56 gram fiber.
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