This recipe is from Amanda at The Tofu Files.  It's a great dipping sauce for spring rolls or, spoon it over cooked rice or soba noodles & steamed veggies for an easy and tasty meal.  The sauce will keep for several days refrigerated in a glass container. 

 

• 1 can (about 13.5 oz) coconut milk

• 1/2 cup water

• 1/2 cup smooth peanut butter

• 2 T brown rice syrup

• 2 tsp. lime juice

• 1 tsp. curry powder

• 1 tsp. paprika

• 1/2 tsp. salt

 

Combine the coconut milk and water in a sauce pan and bring to a boil.

Add the remaining ingredients and stir to blend..  Bring the contents back

to a boil, then lower the heat to a gentle boil and cook for two or three minutes, stirring often.  Remove the sauce from the heat and let  cool slightly before serving.