Thai style nut butter sauce is a great add-on to salads, satays and is the perfect dipping sauce for veggie sticks and spring rolls. Kids won’t be able to resist this tangy sauce.
We adapted this family-friendly recipe from GimmeSomeOven to be gluten-free.
1 cup nut butter (try this coupon for MaraNatha Organic Peanut Butter )
1 (13.5 ounce) can coconut milk (full-fat is standard, but you can also use “light”)
1/4 cup Thai red curry paste
3 Tbsp. gluten-free tamari
1/3 cup sugar-try coconut palm sugar!
2 Tbsp. white vinegar
½ cup water
1/4 tsp. sesame oil
(optional add-ins: sriracha hot chile sauce, grated fresh ginger, and/or minced garlic)
Combine all ingredients except sesame oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.
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.
Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.
Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.
Enjoy with cucumber or apple sticks, on salads, and in stir-frys!