Basic-to-Me: Peanut Sauce

At this point, what with the running around all over Seattle, the lack of access to fresh foods and a brain freeze on what to cook, I'm resorting to basics, such as my tasty-spicy Peanut Sauce:

(Barely adapted from Basic Cooking by Jennifer Newens)
2 tbsp veg oil (I'd use canola, peanut, or sesame, but alas I have none right now)
2 tbsp red curry paste
1 can light coconut milk (~14 oz)
2/3 cup crunchy peanut butter
2 tbsp sugar
3 tbsp apple cider vinegar
Salt to taste
Red pepper flakes to taste

Heat oil in small pan over medium heat, saute in curry paste, then mix in coco milk and simmer for about two minutes. Add the remaining ingredients minus the pepper flakes. Simmer for 5-10 miutes until sauce is slightly smooth. Taste and add pepper flakes and salt as preferred.
I served mine over basic popcorn rice and some sauteed carrots, bell peppers, cremini mushrooms and tofu. I sizzled up the tofu in a mix of hot chili oil and veg oil, which gave it an interesting heat.