- 3 tablespoons brown sugar
- 2 tablespoons rice wine
- 2 teaspoons rice wine vinegar
- 1/4 cup coconut milk
- 3/4 cup peanut butter
- 1/4 teaspoon curry powder
- 2 teaspoons dark soy sauce
- 1/4 teaspoon toasted sesame oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sweet chili sauce
- 1 teaspoon minced pickled ginger
- 1/2 teaspoon fish sauce
- Mix together the brown sugar, rice wine, and rice wine vinegar in a small bowl until smooth.
- Combine the coconut milk and peanut butter in a small saucepan over low heat. Heat and stir until the peanut butter melts, being careful to not allow the coconut milk to boil. Stir the sugar mixture into the coconut milk mixture; pour into a bowl; stir in the soy sauce, sesame oil, garlic, chili sauce, ginger, and fish sauce.
04/17/2018
recipepes.com
Thai-Style Peanut Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
