From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow.

Makes almost 2 cups

Some people love ketchup; others, barbecue sauce. In our home, this peanut coconut sauce is king. My daughter Abigail loves it so much that I often jokingly offer her some chicken with her sauce! She usually responds with a snarky grin, "More sauce, please."

One 13.5-ounce can coconut milk
1/4 cup creamy peanut butter
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce
1-1/2 teaspoons red curry paste
1. Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.

Cook's Note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator.

Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce.