The Best Thai Curry-Peanut Sauce Recipe -
The Best Thai Curry-Peanut Sauce Recipe
  • READY IN 20 mins

The Best Thai Curry-Peanut Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 7 cups Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. 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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Reviews More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
Jan 18, 2011

to much peanut butter for my taste. Start with half the amount and add to taste.

Sep 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. =)

Jun 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!

Jan 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.

Aug 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!

Apr 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 =)

Mar 07, 2011

this was really yummy but like others i suggest halving the peanut butter, otherwise it would be crazy!


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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