1cupnatural unsweetened creamy peanut butter (see note)
3tablespoonslow-sodium soy sauce
¼cupsugar or honey
2tablespoonswhite vinegar or rice vinegar
½cupwater
½teaspoonsesame oil
Instructions
Whisk together all the ingredients in a saucepan and bring to a simmer. Cook, stirring often so it doesn't scorch, for 2-3 minutes.
Let the sauce cool slightly. Transfer it to a container or jar, cover, and keep in the refrigerator for several weeks.
Notes
Curry Paste: add the curry paste according to how flavorful/spicy you want the sauce. Brands differ in heat - I often use the Thai Kitchen brand because I can easily find it in my grocery store and I use the full 4 tablespoons but I don't mind a touch of spiciness.Peanut Butter: it's really important to use natural unsweetened peanut butter here. I've tried it using your every day creamy peanut butter (like Skippy or Jif) and the texture and flavor is overly sweet and just weird. You really want that natural peanut flavor to come through.Skip the Simmer: the recipe says to simmer the ingredients and that definitely deepens the flavor and thickens the sauce but as I mentioned in the post above, several times, I've skipped the stove step and just blended everything up and it's tasty, tasty.