I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won't regret it!

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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

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Nutrition Facts

179 calories; 15.9 g total fat; 0 mg cholesterol; 101 mg sodium. 9.6 g carbohydrates; 4.2 g protein; Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2010
Super duper delicious. The mixture of peanut butter and red curry is divine. We gobbled it up. I used only 3/4 cup peanut butter and that was the most I would advise using. I also used ancho chili powder instead of cayenne I skipped the fish and sesame oils and I used only two cans of coconut milk for a thicker sauce. I added in Thai basil and lots of veggies such as carrots onions zucchini water chestnuts and those mini-corn things. Read More
(40)

Most helpful critical review

Rating: 3 stars
01/18/2011
to much peanut butter for my taste. Start with half the amount and add to taste. Read More
(2)
63 Ratings
  • 5 star values: 39
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/05/2010
Super duper delicious. The mixture of peanut butter and red curry is divine. We gobbled it up. I used only 3/4 cup peanut butter and that was the most I would advise using. I also used ancho chili powder instead of cayenne I skipped the fish and sesame oils and I used only two cans of coconut milk for a thicker sauce. I added in Thai basil and lots of veggies such as carrots onions zucchini water chestnuts and those mini-corn things. Read More
(40)
Rating: 5 stars
08/05/2010
Super duper delicious. The mixture of peanut butter and red curry is divine. We gobbled it up. I used only 3/4 cup peanut butter and that was the most I would advise using. I also used ancho chili powder instead of cayenne I skipped the fish and sesame oils and I used only two cans of coconut milk for a thicker sauce. I added in Thai basil and lots of veggies such as carrots onions zucchini water chestnuts and those mini-corn things. Read More
(40)
Rating: 5 stars
06/01/2010
I thought this was great! I added extra heat to suit my taste and I think more curry paste would have been good too. I used chunky peanut butter and garnished the top with crushed peanuts scallions and red pepper flakes outstanding! Read More
(18)
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Rating: 5 stars
09/13/2010
Great recipe. I think a very little bit of soy sauce in this recipe would be great too. I halved the peanut butter as per other suggestions and added a little more curry paste (personal preference) and it tasted great. I served it over chicken and rice. I've been looking for a good red curry sauce and this is it. Will definitely make again and again. Thanks. =) Read More
(18)
Rating: 5 stars
05/16/2013
I scaled this recipe down to 10 servings which used 1 can of coconut milk. I followed the recipe to the letter and it turned out incredibly well. After cooking down the texture was perfect the ingredients didn't compete with each other and you could taste layer after layer of flavors. It takes a few seconds for the spiciness of the red curry paste to kick in but when it does it's just the right amount of "heat." Please don't skip the red curry paste as it is sooooo important to this sauce. I would give this 10 stars if possible and I wouldn't change a thing. Already been added to my Favorites folder. Read More
(7)
Rating: 5 stars
01/20/2013
I've made this recipe a few times and it is AMAZING!! Perfect for Chicken Satay but also great for dipping bread apples carrots or other veggies (or just my fingers). Try making the recipe with the original proportions at least the first time then adjust to your personal taste. I think the amount of peanut butter is fine as is. Read More
(6)
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Rating: 5 stars
08/30/2010
This was AMAZING! I had some leftover noodles and I was craving some peanut sauce and I came across this recipe. I happened to have everything on hand. I converted the recipe to 8 servings and followed the instructions as is. The only change is I substituted juice of half a lime for the fish sauce. I put the sauce on the leftover noodles and it was so delicious I ended up making more noodles to finish the sauce! Read More
(5)
Rating: 4 stars
03/23/2010
I have to agree with as much peanut butter as in the recipe it is too much. Try with half the PB it worked well for me. Read More
(4)
Rating: 4 stars
03/07/2011
this was really yummy but like others i suggest halving the peanut butter otherwise it would be crazy! Read More
(4)
Rating: 5 stars
04/18/2011
I used the suggestions from others to reduce peanut butter and reduced the coconut milk to 2 cans upped the red curry paste and still had way too much sauce no matter it was excellent! I will keep this for impressing others with my thai skills =) Read More
(4)
Rating: 3 stars
01/18/2011
to much peanut butter for my taste. Start with half the amount and add to taste. Read More
(2)