With its sweet and spicy flavors, this sauce is a terrific accompaniment to many Asian or Asian-inspired dishes. It's especially good when served with this delicious chicken satay.

Ingredients

• 1 (14-oz) can unsweetened coconut milk
• 1 tablespoon light brown sugar
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce

• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 1/2 cup crunchy peanut butter

Instructions

1. In a small saucepan, combine the coconut milk, brown sugar, curry paste, fish sauce, ginger, and garlic over medium heat. Bring to a simmer and cook for 2 minutes.

2. Reduce the heat to low and stir in the peanut butter. Cook for 3 more minutes, or until the peanut butter is well blended. Serve warm. Makes 2 1/3 cups.
   
   Nutritional Information Per serving (1/4 cup): 159 Calories, 4g Protein (7% dv), 5g Carbohydrates (2% dv), 15g Fat (23% dv), 0mg Cholesterol (0% dv),9 Saturated Fat (45% dv), 201mg Sodium (8% dv), 0.8g Fiber (3% dv), 2g Sugars
   Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Find more about:

• Asian |
• Coconut Milk |
• Dips & Spreads |
• Peanut Butter |
• Sauces

Related Categories:

• Dips & Spreads |
• Sauces |
• Asian Recipes |
• October 2008