Ingredients: 1/2 C Creamy no-sugar added peanut butter (you want just, peanuts & salt) 3/4 C canned coconut milk 2 T Thai red curry paste 1 T sriracha sauce 2 T rice wine vinegar 2 T brown sugar salt to taste (I use 1/2 t) 1 T sesame chili oil 1/2 t garlic powder 2 T water
Directions: 1. Add all ingredients into medium size mixing bowl. 2. Heat in microwave for 30 seconds. 3. Whisk to blend.
Notes: *Leftover sauce will freeze well. *My favorite canned coconut milk is Native Forest Simple. It has no filler ingredients *Here's a recipe that use uses this sauce: Asian Chicken Burgers