This dressing makes a good topping over a crisp vegetable salad such as Indonesian Gado Gado Salad, and can be used as a dipping sauce for satays and appetizers. For a thinner salad dressing, just add a bit more coconut milk or chicken broth. To thicken, let the sauce sit and cool before using.
Cook Time: 5 minutes
Ingredients:
- 1 cup coconut milk
- 3 tablespoons chunky peanut butter
- 1 teaspoon sugar
- 2 teaspoons lemon juice
- 1 teaspoon red curry paste or chili paste
- 1 teaspoon fish sauce
Preparation:
In a small saucepan, bring the coconut milk to a boil. Stir in the remaining ingredients and simmer for 5 minutes, until the peanut butter has melted and the mixture is thickened. Serve hot, or cool and store in a sealed container in the refrigerator. Re-heat before reusing. Yields about 1 cup.
