One 13.5-ounce can of full-fat coconut milk
2 ounces (approximately 1/4 cup) of Thai red or massaman curry
3/4 cup unsweetened (natural) creamy peanut butter
1/2 tablespoon salt
3/4 cup sugar
2 tablespoons white vinegar
1/2 cup water
combine and heat over low heat for 5 minutes, until slightly thickened.
Sauce will thicken considerably after refrigeration, add water
when re-heating (don't worry, it won't affect the taste!)
