Just 6 ingredients make up this versatile, savory peanut sauce. Drizzle it over tofu, chicken, and broccoli or dip your favorite veggies in. So addicting!
1cupcreamy peanut butter
1(14-ounce) can full-fat coconut milk
2medium cloves garlicminced
2tablespoonssoy sauce or Tamari*
A pinch or two of kosher saltto taste - optional
Set a medium saucepan over low heat. Add the peanut butter, coconut milk, garlic, and water. Cook, stirring occasionally, until the peanut butter has melted and the ingredients meld when stirred with a whisk. Be sure to keep just below a simmer - don't let the sauce boil.
Add the soy sauce, brown sugar, and curry powder. Stir to combine. Let simmer - just barely! - and then remove from heat.
Taste and add a pinch or two of salt if you wish. Serve as desired.
Gluten Free Option
Use Tamari instead of soy sauce.* If you use Tamari, you'll probably want to add a bit of salt at the end.Adapted from the peanut sauce in this recipe from The Girl Who Ate Everything