1/4 c. peanut butter (we prefer chunky, but smooth works as well)

1/4 c. light coconut milk

1 1/2 T. soy sauce

2 T. brown sugar

5/8 t. tumeric

1/2 T. Thai chili garlic sauce

water to achieve desired thinness (~1/4 c. but perhaps less)

Place all the ingredients except the water in a blender or a food processor and process until well blended. (Alternatively, place all the ingredients except water in a small bowl and whisk until well combined.)

Add water until the sauce is the desired consistency. It should be runny but not thin.

Serve with stir-fried veggies and tofu (we like a mix of chinese cabbage, snow peas, baby corn and oriental mushrooms) over rice.

Lina and I reverse-engineered this sauce from our favorite dish at the Erawan Restaurant in Syracuse, NY (It's number 101 on the menu)