1cupshelled peanuts OR 3/4 cup creamy peanut butter, see [how to make homemade creamy peanut butter]
¼cupbrown sugar, see [how to make your own brown sugar]
2tablespoonstraditionally fermented soy sauce, [I love this one]
1tablespoonfish sauce - optional, see [how to make homemade fish sauce]
4tablespoonsred curry paste
2-inchesfresh ginger, grated
1teaspoonrice vinegar, more as desired
1tablespoonsesame oil, optional
¼teaspoonred pepper flakes, more as desired
½cupwater, more as desired
Instructions
Place peanuts or peanut butter in a food processor and grind until very smooth.
Add the remaining ingredients EXCEPT for the water and process again until smooth. Then, with the motor running, drizzle in the water until you reach your desired consistency. I prefer a very pourable sauce that's still thick enough to be spoonable, but add water to your liking.
Serve over rice, stir-fried meats, or sauteed vegetables at room temperature or warm on the stove over medium-low heat, whisking often.