Grilled Chicken, Brown Basmati Rice, and Steamed Broccoli
with Thai Red Curry Peanut Sauce
This is the most amazing sauce and would taste good on any protein you may want slather it one...I was even dipping tortilla chips in the leftover sauce, it's that good. If you make it with the 2 oz. of red curry paste, it will have a bit of heat, but not so over powering that non-lovers of the hot and spicy can't enjoy it too...if you do like things warm, add more curry, or do like Ben and I did and dribble on a bit of Sriracha.
Thai Red Curry Peanut Sauce
2 cups coconut milk (or 1 can)
2oz. Thai red curry paste (or more, to taste)
3/4 cup smooth peanut butter
1/2 cup sugar (you may need a bit more if using natural peanut butter)
3 cloves garlic, minced (1 tbs.)
2 tbs. Thai fish sauce
1 tsp. coarse salt
Combine the ingredients in a small sauce pan and simmer for 10 minutes to blend the flavors.