Name: Red Curry Peanut Sauce
Total time: 10 min
Ingredients: 1 teaspoon canola oil; 2 teaspoons red curry paste; 1 teaspoon finely chopped fresh ginger; 1 teaspoon finely chopped garlic; ¼ cup unsalted chicken broth or vegetable broth; 3 tablespoons smooth natural peanut butter; 1 ½ tablespoons rice vinegar; 2 teaspoons reduced-sodium tamari or soy sauce (see Tip)

Heat oil in a small nonstick skillet over medium heat. Add curry paste, ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes.

Combine broth, peanut butter, vinegar, tamari (or soy sauce) in a food processor or mini food processor. Add the curry mixture and process until smooth, about 20 seconds.

Tips

To make ahead: Refrigerate for up to 2 days.

Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

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Red Curry Peanut Sauce

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Red Curry Peanut Sauce

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews

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