Makes about 2 cups

Ingredients

• 14 ounces coconut milk
• 1/4 cup peanut butter
• 1 tablespoon curry powder
• 1 clove garlic, minced
• 1 lime, juiced
• 2 teaspoons sriracha
• 1 teaspoon salt

Mix everything in a saucepan and bring to a boil over medium-low heat. Reduce to simmer for 10 minutes.

Results

I really liked this dressing. It had a tiny bite to it that would probably be light enough for people not used to spicy foods. It is meant to be served over Thai chopped salad, but I served it over steamed cauliflower, which worked pretty well. It would also be a good sauce for a simple curried chicken dish. Probably wouldn't work with steamed brocolli, but it might with steamed cabbage.

Here's another variation:

• 14 ounces coconut milk
• 1/4 cup peanut butter
• 1 tablespoon Mae Ploy green curry paste
• 1/4 cup dried cranberries

2014-12-03: Now I have used this stuff as a condiment for steamed brocolli. It worked great. The curry I used in this case was a tablespoon of Mae Ploy green curry paste, a spice of the gods if there ever was one, and I added a quarter cup of dried cranberries in the cooking process, forgetting the other ingredients, which turned out to not be necessary when using Mae Ploy. Using that same version I have also used it as a dressing on a spinach only salad. It rocks. And then I drank it from a small bowl simply as a soup all by itself. Even that way it rocked.

Here's another variation:

• 14 ounces coconut milk
• 1/4 cup peanut butter
• 1 tablespoon Mae Ploy green curry paste

2014-12-13: You can't make a sauce much simpler than this.