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Vietnamese Peanut Sauce


  • Yield: 24 Tbs 1x

Ingredients

Scale
  • 1/2 can coconut milk
  • 1/3 cup chunky peanut butter
  • 1/4 cup brown sugar (decrease to 2 tbs if using kecap manin)
  • 2 tbs soy sauce or kecap manin
  • 2 tsp thai red curry paste (optional)

Instructions

  1. Add coconut milk, peanut butter, sugar, soy sauce, and curry paste to a medium size pot.
  2. Over medium heat, bring to a low boil, stirring until the peanut butter melts into the coconut milk.
  3. Remove from heat and allow to chill before serving.

Notes

Source: Halfbakedharvest.com

Nutrition

  • Serving Size: 2 Tbs
  • Calories: 62
  • Fat: 3.7 g
  • Carbohydrates: 6.07 g
  • Protein: 2.12 g
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