Thai Peanut Sauce

Easy Yet Authentic Thai Peanut Sauce (Adapted from my mother's recipe)

(Makes 3.5 cups)

1 13.5-ounce can of Chaokoh coconut milk
2 ounces (approximately 1/4 cup) of red curry paste
3/4 cup unsweetened (natural) creamy peanut butter (I use Smucker's)
1/2 tablespoon salt
3/4 cup sugar
2 tablespoons of cider or white vinegar (Do not use red wine or balsamic.)
1/2 cup water

Dump everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking all the while.

Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

Take the pot off the heat and serve with satay or fried tofu.

This peanut sauce keeps in a glass container in the refrigerator for months. Refrigerated sauce will thicken a bit. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve.