This quick and creamy five-ingredient sauce will lend Thai flavors to salads, noodles, poultry, seafood and even sandwiches. Red curry paste, available at most larger grocery stores, is a great flavor-boosting ingredient to have on hand for adding heat and a subtle sweetness to sauces, soups, stews and stir fries. A little goes a long way and a small jar will keep in your refrigerator for several months after opening. By Amy Stevenson for Food Network Kitchen
Combine the peanut butter, coconut milk, vinegar, soy sauce and curry paste in a blender and blend on high until very smooth, scraping down the sides of the blender jar once or twice with a rubber spatula. The sauce should be the consistency of thick pancake batter. If it’s too thick, add warm water a tablespoon at a time, blending to combine. (Depending on the brand of peanut butter and coconut milk, you may need to add up to 2 tablespoons of water.)
Transfer to a bowl. The sauce can be refrigerated in an airtight container for up to five days.
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