Rank: Easy
Time execution: 5 min
Can be served for: about 1 cup
Ingredients
- 2/3 cup creamy peanut butter
- 2/3 cup canned unsweetened coconut milk
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 2 tablespoon Thai red curry paste
Directions
- Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If its too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 3 tablespoons of water.)
- Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.
Source: 5-Ingredient Peanut Blender Sauce
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