5-Ingredient Peanut Blender Sauce
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 519
- Total Fat
- 46
- Saturated Fat
- 17
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 17
- Cholesterol
- 1
- Sodium
- 570
- Total: 5 min
- Active: 5 min
Ingredients
1/2 cup creamy peanut butter
1/2 cup canned unsweetened coconut milk
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Thai red curry paste
Directions
- 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.