- 1/2 a 15-ounce can light coconut milk
- 1/4 cup natural peanut butter, room temperature
- 3/4 tablespoon fish sauce
- 2 tablespoons red Thai-style curry paste (could use green; I happened to have red on hand)
- 1 tablespoon honey
- 1/2 teaspoon rice vinegar (could use white vinegar)
- 1/2 teaspoon lime juice
- 1 teaspoon minced ginger
- 1 tablespoon soy sauce
- 1/4-1/2 teaspoon Sriracha or cayenne, optional
- chopped cilantro to taste, optional
Thai Ginger Peanut Sauce
Ingredients
Instructions
- Whisk all ingredients together and store, covered, in the refrigerator until ready to use. Perfect as a sauce for pasta, chicken, shrimp, veggies, salads, sandwiches, etc. The other Ann also used it on a Thai-inspired pizza!