Coconut Curry Peanut Sauce

This thick and creamy sauce is so delicious and versatile! The blend of coconut, curry, and peanut flavours is comforting and savoury, and it lends this sauce well to stir-frys, vegetables, tofu, chicken, pasta, and rice dishes. I used it in a tofu and veggie stir fry, and have also mixed it into fusilli pasta and steamed broccoli, then baked in a 350 degrees F oven for 25 minutes. It would also make a great marinade for tofu, chicken, or seafood.

Ingredients:

2 cloves garlic, minced

2 cups light coconut milk

1 cup smooth peanut butter

1/4 cup soy sauce

1 Tbsp. lemon juice

1 tsp. agave or sugar

2 tsp. curry powder

1/2 tsp. ground ginger

1/4-1/2 tsp. cayenne pepper

Directions: 

In a small saucepan over medium heat, whisk all ingredients together until smooth. Remove from heat and use in the dish of your choice. This recipe makes a lot so leftover sauce can be store in an airtight container or fridge.

*Recipe by Brooke McMillan