1½ cups (340 ml) coconut milk

2 tbsp (30 g) red curry paste

¾ cup (192 g) natural peanut butter

¼ cup (50 g) granulated sugar

2 tsp (10 ml) dark soy sauce

1 tsp (6 g) kosher salt

2 tbsp (30 ml) apple cider vinegar

Add coconut milk and all remaining ingredients to a saucepan over medium-low heat.

Stir until fully combined.

Simmer for 5 minutes, stirring occasionally.

Adjust consistency with water as needed. Sauce should be pourable but slightly thick.

I used this on pineapple fried rice, but made it a standalone video because it’s that good. You can use it on whatever you like.

Goes great with chicken satay.

Sprinkle peanuts on top and swirl some through if you want.