I make a lot of Asian style food, and it can be very healthy – however there can be gluten hiding in the sauces, and often lots of sugar. My family loves peanut sauce, and it can be used in so many dishes. From stir fry, to curry, to salad even – it can make a tasty addition to a meal. I’ve kept this sauce pretty mild since my family doesn’t like very spicy food, but you can easily increase the heat.
1 cup natural creamy peanut butter (unsweetened)
1 13.5 oz can light coconut milk
3 tablespoons honey
3 tablespoons Thai red curry paste
3 tablespoons g/f soy sauce
2 tablespoons rice vinegar
1 tablespoon sriracha
1 tablespoon fresh ginger, minced
In a medium sized pot over medium heat combine all the ingredients. Bring to a low boil stirring constantly. Allow it to simmer for a few minutes over low heat, stirring occasionally as to not let it scorch. Remove from the heat and allow it to sit for 5 minutes before using to allow it to thicken. Stores in the fridge for 3 weeks. Enjoy!