This is a great sauce to pair with all kinds of Asian-inspired bowls. I use the term Asian loosely because Asia is a continent with very diverse food cultures, but some elements in this sauce run across borders. What I love is its versatility, just one sauce and you can build a meal around it. An Anchor Sauce! It can be used as a dressing for sturdy cruciferous vegetables, a dipping sauce for grilled protein(chicken satay anyone), tossed with cooked soba noodles, topped with some sliced cucumbers, bell peppers and cabbage and top it with crunchy peanuts.
This wickedly good sauce makes everything delicious! Honestly, you could just smother this sauce on plain vegetables and it will make it 100% scoffable!

Ingredients

Natural peanut butter: look for quality peanut butter made with just one ingredient peanuts – no sugar, oil, salt or additives. Many health food and regular grocery stores stock high quality peanut butter these days. For peanut allergy try almond or sunflower seed butter.
Acid: For a fresh tang and balance. Preferably lime juice or rice vinegar.
Coconut milk: look for light or low fat coconut milk for a thinner consistency for easy better texture.
Garlic: flavor maker.
Chilli Paste: I like to add a little jarred red curry paste, this adds a little heat with flavor. It doesn’t make the sauce overly spicy but gives s good balance with a lot of flavor. Substitute with any chilli sauce/ paste or feel free to leave it out.
Sugar: For balance and touch of sweetness.
Salt: I highly recommend fish sauce, for plant based skip fish sauce and use soy sauce or regular salt.