Thai Peanut Sauce

1 tbsp red curry paste

3/4 cup natural peanut butter, smooth

1/4 cup white sugar

2 tsp dark soy sauce

1 tsp salt

2 tbsp cider vinegar

3/4 cup water (or more)

1 1/2 cup coconut milk (the thick cream kind) (one 14 oz can for chicken and sauce)

Place 1 1/2 cup coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.

Stir to combine then simmer, stirring every now and then, for 5 minutes.

Adjust consistency with water – it should be a pourable but thickish sauce.

Cover with lid and keep warm while cooking skewers.

This recipe makes more than you will need, probably only use 1/3. It’s hard to make less, also this recipe uses a whole can of coconut milk and will last 1 week in the fridge – or freeze for longer.

The original recipe calls for twice the amount of curry paste. The 1 tbsp here is still a little spicy, but not overpowering (for friends and family who need less spice).

Chicken can be substituted with breast or tenderloin, or another meat like beef, lamb, or pork.

Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency.

Dark soy sauce adds seasoning and deepens color of sauce. Can substitute with light or all purpose soy sauce but sauce color will be lighter.

Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.