This recipe appears in:My Thai: Curried Peanut Spread
This is great smeared on crackers or as a sandwich spread. Feel free to adjust the seasoning to taste. The spread hardens somewhat once refrigerated. To resume its spreadable consistency, simply microwave it briefly or whisk in a few drops of warm water as necessary.
Note: For best results, use only natural peanut butter. It should be the kind of natural peanut butter where you can see the peanut oil on the top and not the emulsified, spreadable-at-room-temperature kind. This is the only product that serves as a substitute for ground roasted peanuts most effectively.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 3/4 cup natural peanut butter (creamy)
- 1/3 cup dark or light brown sugar, packed
- 2 teaspoons Thai red curry paste, or to taste
- 1/3 cup coconut milk powder (available at most Asian grocery stores)
- 1 tablespoon white or apple cider vinegar
- 3/4 teaspoon kosher salt
Place all ingredients into a medium, microwave-proof mixing bowl; whisk them all together until they are well mixed.
Microwave the mixture on high for one minute. Check to see whether the coconut milk powder has dissolved. The spread should be fairly smooth. If it is still too gritty, add 2 teaspoons of water and microwave it one more minute.
Correct seasoning as needed. Adjust the consistency with warm water, if necessary. The spread can be kept in an air-tight jar in the refrigerator for 2 weeks.