Curried Peanut Spread (Thai Satay Sauce) Recipe

• 3/4 cup natural peanut butter (creamy)
• 1/3 cup dark or light brown sugar, packed
• 2 teaspoons Thai red curry paste, or to taste
• 1/3 cup coconut milk powder (available at most Asian grocery stores)
• 1 tablespoon white or apple cider vinegar
• 3/4 teaspoon kosher salt

1. Place all ingredients into a medium, microwave-proof mixing bowl; whisk them all together until they are well mixed.
2. Microwave the mixture on high for one minute. Check to see whether the coconut milk powder has dissolved. The spread should be fairly smooth. If it is still too gritty, add 2 teaspoons of water and microwave it one more minute.
3. Correct seasoning as needed. Adjust the consistency with warm water, if necessary. The spread can be kept in an air-tight jar in the refrigerator for 2 weeks.

natural peanut butter, light brown sugar, red curry, coconut milk, white, kosher salt

Taken from www.seriouseats.com/recipes/2012/05/curried-peanut-spread.html (may not work)