Curried Peanut Sauce

This recipe is from “America’s Test kitchen - Vegan For Everyone”. It is a great recipe and goes with the Spicy Peanut Rice Noodle Bowl”. You can use this sauce with other things like spring rolls or even a stir fry, I just haven’t done that.  

I have only made this recipe with jalapeno chilies. This recipe makes 1 cup. I usually double or even triple the recipe.  

Ingredients

•        1 Tbsp vegetable oil

• 2 Thai, serrano, or jalapeno chilies (medium size), stemmed, seeded, and minced

• 3 cloves garlic, minced

• 1 Tbsp fresh ginger, grated

• 1½ tsp curry powder

• ½ cup water (may need a little extra)

• ⅓ cup creamy peanut butter

• 3 Tbsp seasoned rice vinegar

• 2 Tbsp soy sauce

• 1 Tbsp organic sugar

Instructions

1. Heat oil in a saucepan over medium heat until shimmering. 

2. Stir in minced chilies, garlic, ginger, and curry powder. 

3. Cook until fragrant, about 30 seconds. 

4. Stir in water, peanut butter, vinegar, soy sauce, and sugar and bring to a simmer. 

5. Cook, stirring occasionally until slightly thickened and flavors meld, around 2 minutes. 

6. Adjust consistency with additional water, if needed.

*I recommend using a glove when chopping the jalapeno chilies.  I have burned my fingers before chopping them.