- 1/2 cup creamy peanut butter
- 1 cup unsweetened coconut milk
- juice of 1 lime
- 1 teaspoon red curry paste or 1/4 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 8 basil leaves, chopped (optional)
- In a saucepan, over low heat, whisk together the peanut butter, coconut milk, lime juice, curry paste or cayenne, sugar, and salt. Cook, whisking frequently, until heated through, about 5 minutes.
- Stir in the basil, if desired. Serve warm or at room temperature.