Ingredients:

  • 1 tbsp Vegetable Oil (or neutral oil)
  • 2 cloves Fresh Garlic, finely minced (about 1 tsp)
  • 1 tsp Fresh Ginger, finely grated
  • 1 heaped tsp Red Curry Paste (or Sambal Oelek), adjusted for heat
  • 3/4 cup Creamy Peanut Butter (natural, unsweetened)
  • 1/2 cup Light Coconut Milk (canned)
  • 1/2 cup Hot Water (for adjusting consistency)
  • 3 tbsp Low-Sodium Soy Sauce (or Tamari)
  • 2 tbsp Brown Sugar (packed)
  • 1 tbsp Rice Vinegar
  • 1 tsp Fish Sauce (optional, omit for vegan)
  • 1 tbsp Fresh Lime Juice
  • Fresh Cilantro, chopped (For garnish, optional)

Instructions:

  1. Sauté Aromatics: Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic, grated ginger, and red curry paste. Sauté for 1–2 minutes until fragrant—don’t let the garlic burn.
  2. Dissolve the Umami: Pour in the soy sauce (and fish sauce, if using) and the brown sugar. Stir constantly until the sugar has fully dissolved and the mixture is slightly bubbling (about 30 seconds).
  3. Introduce Peanut Butter: Reduce the heat to low. Add the peanut butter, coconut milk, and rice vinegar to the saucepan.
  4. Whisk to Combine: Whisk vigorously until the peanut butter is completely dissolved and the sauce is smooth and homogeneous. This takes about 2–3 minutes.
  5. Simmer and Thicken: Bring the mixture to a gentle simmer, stirring occasionally. Simmer for 3–5 minutes. The sauce will visibly thicken as it cooks.
  6. Adjust Consistency: If the sauce seems too thick (it will thicken further upon cooling), whisk in the measured hot water, 1 tablespoon (15 ml) at a time, until the desired pourable consistency is reached.
  7. Off the Heat Acid: Remove the saucepan from the heat. Stir in the fresh lime juice. (Do not cook the lime juice as it dulls the flavour.)
  8. Taste and Adjust: Taste the sauce. Adjust by adding a pinch more salt (soy sauce), a dash more sweet (sugar), or more zing (lime juice) until the flavours are balanced. Cool slightly and serve, garnished with chopped cilantro if desired.