1/2 cup coco milk
1/4 cup peanut butter, crunchy or not
1 Tbsp fish sauce
2 Tbsp red curry paste, or green - use what's in your fridge
1 Tbsp brown sugar
1/2 tsp vinegar
1/4 tsp chili powder - if you want to add zing
Simmer 2-3 min stirring. Add a bit of water, 1 tbsp at a time if you find it too thick.
Use as a dipping sauce for Spring rolls or salade dressing for Thai-Style BBQ Chicken Salad.