• 1serving
  • 5minutes
  • 99calories

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Nutrition Info . . .

VitaminsB1, H, D, E
MineralsNatrium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 13-1/2 fl. oz. Coconut Milk Light

  2. 3/4 cup Unsweetened Peanut Butter

  3. 1/4 cup Thai Red Curry Paste

  4. 2 Tbsp. Cider Vinegar

  5. 1/2 cup Water

  6. 1 tsp. Sea Salt

  7. 24 Splenda Packets

Instructions Jump to Ingredients ↑

  1. Put everything into a medium heavy-bottom 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 bottom of pot.

  3. Serve with satay, chicken or fried tofu.

  4. Note: This peanut sauce keeps in a glass container in the fridge for weeks. Refrigerated sauce will thicken up considerably. Thin with a bit of water to desired consistency, reheat and serve. Also freezes beautifully.


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