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Combine ingredients in a pot. Stir together 2 tablespoons Masaman curry paste, ¾ cup coconut milk, and ½ cup smooth peanut butter in a small saucepan over medium heat.
Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat to low and simmer for a few more minutes until it has thickened.
Once the sauce is made, store it in an airtight container in the refrigerator for about a week.