5-Ingredient Peanut Sauce in a Blender

Ingredients:

• 0.5 cup creamy peanut butter
• 0.5 cups unsweetened coconut milk
• 3 tbsp. l. rice vinegar
• 2 tablespoons lightly salted soy sauce
• 1 tbsp Thai red curry paste

Preparation:

1. Combine peanut butter, coconut milk, vinegar, soy sauce, and curry paste in a blender and blend on high speed until smooth, scraping down the sides of the bowl with a rubber spatula.
2. The sauce should be the consistency of thick pancake batter. If it's too thick, add more water, 1 tablespoon at a time, and whisk until the desired consistency is reached. The amount of water will depend on the thickness of the specific peanut butter and coconut milk you use.
3. Transfer to a bowl. The sauce can be stored in the refrigerator, tightly covered, for up to 5 days.