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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 10 |
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Tastes great over sauteed chicken or tofu and rice or as a dip for Thai Chicken or Tofu skewers. This is a very mild version that we use to serve our friends that don't like food as hot or spicy as we do. Just add more red curry paste to heat it up if you like it spicy, though be careful as it doesn't take much more red curry paste to feel the heat. Make sure you have a good blender or food processor so the peanuts get chopped up well. Ingredients:
1 cup peanuts, unsalted and roasted |
1/2 cup peanut butter |
1 tablespoon onion powder |
1/2 cup coconut milk, unsweetened |
1 teaspoon garlic salt |
1/4 teaspoon red curry paste |
1 tablespoon toasted sesame oil |
1/2-1 tablespoon cornstarch (optional ( use if you want it to be a thicker paste for dipping or if you just prefer it thicker) |
2 tablespoons brown sugar |
1 cup water |
Directions:
1. Blend all ingredients in a blender or food processor until smooth.
2. Heat in a saucepan.
3. Bring it to a boil and then reduce heat and simmer for 5 minutes while stirring continually.
4. Serve and enjoy!
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