1 can coconut milk (I believe cans are around 13.5oz.)
6 tablespoons creamy peanut butter (I use the all natural kind)
3 tablespoons brown sugar
3 tablespoons green onion, minced
2 teaspoons thai style chile sauce, thai red curry paste, or Sriracha
2 teaspoons rice vinegar
1 teaspoon lime zest
1/2 cup fresh cilantro, minced
3 tablespoons fresh basil, minced
1 tablespoon soy sauce
1. Place all ingredients in a medium saucepan. Bring just to a simmer while stirring. Do not boil. Continue cooking until sauce thickens, approximately 5 minutes.
2. Remove from heat, store in the refrigerator if not using right away. Reheat before serving. Recipe makes about 2-3 cups.
Note: The original recipe stated that the sauce may be strained after removing it from the heat if desired, but I’ve never desired to do that.
While in the Phoenix airport, I had a Thai wrap that was served with a delicious peanuty dipping sauce. This was the recipe I found in the attempt to recreate that sauce. It’s a nice, thick sauce that’s very easy to throw together. I tried to spread it out on a plate so you could see all the delicious herbs throughout. Some of that basil is basil from my own herb garden!
I serve this most often with “Thai Burritos.” These involve cold shredded chicken, cold rice, sliced cucumber, shredded cabbage, and shredded carrots all in a tortilla shell. It could also be tossed with noodles and any toppings you like. It’s fairly versatile.