Thai Peanut Satay Sauce

• 1 can 13.5 ounce full-fat unsweetened coconut milk
• 2 oz Thai red curry paste
• 3/4 cup all-natural unsweetened crunchy peanut butter
• 1/2 tbsp fine sea salt
• 3/4 cup cane sugar
• 2 tbsp apple cider vinegar
• 1/2 cup water

1. Combine all ingredients in a medium saucepan and heat to a boil.
2. Whisk constantly to prevent burning.
3. Simmer for 3-5 minutes and remove from heat.
4. Refrigerate-safe for several weeks.

milk, red curry, allnatural, salt, cane sugar, apple cider vinegar, water

Taken from cookpad.com/us/recipes/350130-thai-peanut-satay-sauce (may not work)