Thursday, May 24, 2007

Peanut Butter Dipping Sauce (Thailand)

1/2 cup creamy peanut butter
1 cup unsweetened coconut milk
Juice of one lime
1 tsp red curry paste or 1/4 tsp cayenne pepper
1 tbsp brown sugar
1 tsp kosher salt
Basil leaves, chopped for garnish (optional)

In a sauce pan, over low heat, whisk together the peanut butter, coconut milk, lime juice, curry paste, and salt. Cook, whisking frequently, until heated through, about 5 minutes.
Serve warm or at room temperature. Sprinkle with some black pepper.
This sauce goes so great with plain grilled chicken or tofu on a stick.