Being home alone on the weekend is weird. I got bored so I made my mom’s Thai peanut sauce. Luckily I had all the ingredients! They include: smooth peanut butter, peanuts, sugar, lime juice, salt (not pictured), coconut milk, and yellow masaman curry paste.

Start by heating the 13.5 oz can of coconut milk, a little water, and a 4 oz can of curry paste. My mom puts in about 3/4 of the can but I put the whole thing in. It just makes it a little spicier.

While that mixture heated up, I crushed the peanuts.

Once the mixture turns an orange color and has heated up, I added two spoonfuls of peanut butter to thicken it.

Once the peanut butter is dissolved and the mixture is smooth and heated, add the crushed peanuts, 2 tablespoons of sugar, stir, and taste. Then add salt to taste.

Add some lime juice to taste. It was about one giant juicy lime wedge. The mixture should have sweet, salty, and a hint of sour.

Mix it up some more and allow it to simmer on low heat until you see it bubble up and pools of oil are visible.

It should get a little darker and you can add more crushed peanuts and sugar if it needs more.

I usually eat it as a dip with toasted french bread … or just toast of any kind. Of course, it can be used with chicken or pork satay but I don’t know how to make that yet. Haha.