Peanut Sauce

I remember a time when I hated peanut sauce. That time has passed. Peanut sauce with steamed veggies and tofu is now one of my go-to meals not only because it's easy to just chop and steam vegetables but also because this sauce keeps well in the fridge (or frozen!). You can heat and pour this sauce over your meal but I'm a fan of dipping.

Ingredients:

1 cup chunky natural peanut butter (do not use anything that has more ingredients than peanuts, oil, and salt!)
1 can of light coconut milk
2 tablespoons Thai red curry paste
3/4 cup sugar
1/2 tablespoon salt
2 tablespoons rice vinegar (or plain white vinegar)
1/2 cup water
2 tablespoons corn starch

Directions:

Put all ingredients into a saucepan and bring to a gentle boil, stirring constantly until thick. Remove from heat and serve (or save).