Mom gave me a hand-written note with this sauce on it. I was surprised when I saw it was from Bon Appetit which had it down only as a dip. We took our cue from the sauce and, thinned with some chicken broth, it made a super-duper tasty sauce for simmering your choice of meat and vegetables to serve over rice.
Curried Peanut Sauce / Dip
1 tablespoon vegetable oil
3 tablespoons red curry paste (original recipe calls for 1/4 cup)
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.
1 14.5-oz. can coconut milk
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes.
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon honey
Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt. Let cool to room temperature, then transfer to an airtight portable container and chill.
As a sauce
Add some chicken broth to thin the sauce and simmer meat and vegetables in it.
As a dip
Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.