This nutty twist on traditional peanut sauce is a great way to liven up grilled chicken, fish, rice noodles and vegetables.
Red Curry Peanut Sauce
This nutty twist on traditional peanut sauce is a great way to liven up grilled chicken, fish, rice noodles and vegetables.
Ingredients
- 1 teaspoon canola oil
- 2 teaspoons red curry paste
- 1 teaspoon finely chopped fresh ginger
- 1 teaspoon finely chopped garlic
- ¼ cup unsalted chicken broth or vegetable broth
- 3 tablespoons smooth natural peanut butter
- 1 ½ tablespoons rice vinegar
- 2 teaspoons reduced-sodium tamari or soy sauce
Instructions
- Heat oil in a small nonstick skillet over medium heat. Add curry paste, ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes.
- Combine broth, peanut butter, vinegar, tamari (or soy sauce) in a food processor or mini food processor. Add the curry mixture and process until smooth, about 20 seconds.
Notes
To make ahead: Refrigerate for up to 2 days.
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
