Updated Nov 24, 2014Chatelaine
- IN a 2-quart saucepan, combine the coconut milk, curry paste, peanut butter, salt, water, vinegar, and 1/2 cup of the sugar and bring to a gentle boil over medium heat, whisking constantly. Turn down the heat to low and let the mixture simmer, whisking occasionally to keep the bottom from scorching, for about 3 minutes, until the sauce is homogenous and smooth. Taste and whisk in more sugar if you prefer a sweeter sauce, making sure the added sugar dissolves. Remove the pan from the heat and let the sauce cool to room temperature or slightly warmer than room temperature before serving.