- One cup of crunchy peanut butter
- Half a cup of water
- A tablespoon (or so) of sweet chilli sauce
- A teaspoon of curry powder
Put the peanut butter and water in a small saucepan and bring to the simmer so that the peanut butter dissolves in the water. Chuck in the sweet chilli and the curry powder, stir it in, and you're done. Literally five minutes.
You could probably put a dash of coconut cream in at the end if you had it handy, but I'm not sure it's necessary.
Enjoy! We'll be dipping Vietnamese rice paper rolls in ours.