Thai Peanut Sauce

Ingredients

• One 13.5-ounce can of full-fat coconut milk
• 2 ounces (approximately 1/4 cup) of Thai red (mom’s preference) or Massaman curry paste (milder but flavorful)
• 3/4 cup unsweetened (natural) creamy peanut butter — the kind that has a layer of oil on top2 (Do not use regular peanut butter)
• 1/2 tablespoon salt
• 3/4 cup sugar
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• 1/2 cup water

Instructions

1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu