Copyright: Vegan Express
3/4 cup crunchy natural peanut butter
3 tablespoons reduced-sodium soy sauce
2 1/2 tablespoons lime juice
2 tablespoons natural granulated sugar
2 teaspoons grated fresh ginger
1/2 to 1 teaspoon Thai red curry paste
Combine all the ingredients in a small saucepan with 1/2 cup water. Whisk together and heat to a gentle simmer.
Cook over low heat for 2 minutes, stirring frequently. Add a bit more water if too thick. Serve warm or at room temperature over tofu, tempeh, or Asian noodle dishes.