I enjoy this sauce to accompany so many foods. I first used it for satay, but found myself topping my stir fry with it. Using it on Udon or Soba noodles with or without meat. Dipping eggrolls or spring rolls in it.
Totally yummy with fried shrimp, calanari, or any tempura dish. The possibilities are endless!
Will keep up to 2 weeks in refrigerator only if well sealed.

1 can lite coconut milk about 14 ounces
1/4 cup Red Thai Curry Paste
3/4 cup natural peanut butter
1/4 cup sugar you can use up to 3/4 cup adjust to your taste
2 Tablespoons vinegar I use red but white will suffice
water to thin if needed

Combine all ingredients in a saucepan.
Over medium heat stir together.
I taste as I go, you can always add more curry paste if you like it hotter.
Do Not over cook resulting in it sticking to bottom of pan.
It's ruined then.
ENJOY!!!

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