Equipment
Ingredients
Base Liquids
- 120 g creamy natural peanut butter
- 120 ml full-fat coconut milk
Aromatics and Seasoning
- 15 g vegan red curry paste
- 30 ml tamari
- 15 g coconut sugar
- 15 ml lime juice, freshly squeezed
- 30 ml water, warm
Nutrition (per serving)
Method
Place the small saucepan over medium heat. Add the coconut milk, peanut butter, vegan red curry paste, tamari, and coconut sugar. Whisk thoroughly until the peanut butter dissolves completely into the liquids.
Bring the mixture to a gentle simmer around 85°C/185°F. Reduce the heat to low and cook, stirring frequently with the whisk, until the sauce thickens and the raw flavor of the curry paste is cooked out.
Remove the saucepan from the heat. Whisk in the fresh lime juice and the warm water, adding more water 15ml at a time if needed, until your desired dipping or drizzling consistency is reached.
Chef's Notes
- Always use unsweetened, natural peanut butter (just peanuts and salt) for the best texture and authentic roasted flavor.
- Adding lime juice off the heat preserves its bright, fresh acidic notes which can turn bitter if simmered.
- The sauce will thicken significantly as it cools in the refrigerator. Thin it with a splash of warm water when reheating rather than coconut milk to prevent muting the flavors.
- If your peanut butter is completely unsalted, you may need an extra small pinch of salt to properly balance the sweet and sour elements.
Storage
Refrigerator: 1 week — Store in an airtight jar. Sauce will solidify when cold.
Freezer: 3 months — Freeze in an ice cube tray for easy individual portions.
Reheating: Gently warm on the stove or microwave, whisking in a splash of warm water to loosen to the original consistency.
