Thai Peanut Satay Dipping Sauce


  • One 13.5-ounce can full-fat, unsweetened coconut milk
  • 2 ounces (approximately 1/4 cup) of Thai red or (for milder taste) Massaman curry paste
  • 3/4 cup CB’s Fresh Roasted Peanut Butter
  • 1/2 tablespoon salt
  • 3/4 cup sugar
  • 2 tablespoons of apple cider vinegar or white vinegar
  • 1/2 cup water


Put everything into a medium pot and bring to a gentle boil over medium heat, whisking constantly, turn heat to low. Let the mixture simmer for 3-5 minutes (be careful not to let the mixture scorch at the bottom of the pot). Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with chicken satay or fried tofu (or whatever else you want to dip into the deliciousness).