Being trapped indoors for nearly a week after one of Texas’ fiercest ice storms of the last decade, I had a craving for something sweet and spicy. With the larder about half empty, I was minded to whip up my own batch of spicy Thai peanut sauce–and hoped it would turn out as good as Banana Leaf’s rendition.

1 14oz can of coconut cream
1-2 tablespoons of grapeseed oil
1-2 tablespoons of curry powder
several cloves of chopped garlic
1 cup of creamy peanut butter
1-2 teaspoons of sriracha hot sauce to taste

The key to cooking this peanut sauce is low and slow. Start by frying up the garlic in oil over low-medium heat until a light golden brown. Add the curry powder and cook for 1 minute. Then add peanut butter and coconut cream, making sure to constantly stir so mixture doesn’t burn. Once the mixture reaches a creamy consistency, drizzle in hot sauce according to taste.

Serve over steamed broccoli and grilled/stir fry chicken. Makes a great dipping sauce and salad dressing too!