Thai Peanut Sauce (Slow Cooker)
Kammy
ingredients
- One 15-oz can unsweetened coconut milk
- 1 cups chicken broth
- 3-4 T Thai red curry paste
- 1 cup smooth peanut butter
- 1 T grated fresh ginger
- 2 T light brown sugar
- 2 T fish sauce or soy sauce
- Juice of 1 lime
- 1 T tamarind paste
- Salt to taste
directions
- 1
Combine coconut milk, broth, curry paste, peanut butter, ginger, & brown sugar in the slow cooker. Cover and simmer on LOW until thickened - about 1 1/2 to 2 1/2 hours.
- 2
Add the fish (soy) sauce,lime juice and tamarind paste; stir until dissolved. Season with a little salt. If sauce is too thick, thin with coconut milk. If too thin, thicken with more peanut butter , a tablespoon at a time. Serve hot or at room temperature.
- 3
The sauce will keep in an airtight container in the refrigerator for 5-7 days.
Source: Kammy
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