I had dinner at a friends house a couple of weeks ago and they served Thai peanut Sauce with chicken and Tofu. I’ve been obsessed ever since! I’d forgotten how incredibly delicious, easy to make and versatile it is. You can serve it over chicken or tofu, salads, noodles and buddha bowls, or as a dipping sauce for spring rolls, fresh veggies and more. Peanut butter is on sale this week at No Frills for $1, so stock up and try this sauce on everything! I’ve included a recipe for tofu, as it is also ridiculously cheap and so tasty drizzled with this flavourful sauce.
1/2 cup creamy peanut butter
3/4 cup coconut milk
2 Tbsp Thai red curry paste (available in Asian section at most grocery stores)
2 Tbsp apple cider vinegar
1 Tbsp soy sauce
1 Tbsp sugar (or to taste)
salt to taste
Add all ingredients to a saucepan and whisk together quickly before transferring to stove top. Heat gently over low heat. Continue to whisk until all ingredients are combined. As soon as mixture begins to simmer and bubble, remove from heat. If you’d like a thinner sauce, add a little water during cooking.
This sauce will keep for a week in a jar in the fridge. Recipe adapted from rasamalaysia.com.
Here is a link to the recipe for my favorite baked tofu. Simply toss with the peanut sauce and top with some chopped green onions and cilantro if desired. So easy and so good!