Recipe by The_Martins
"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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1 1/2 tablespoons
red curry paste
1 1/4 cups
creamy peanut butter
3 (13.5 ounce) cans
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.
to much peanut butter for my taste. Start with half the amount and add to taste.
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. =)
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!
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.
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!
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 =)
this was really yummy but like others i suggest halving the peanut butter, otherwise it would be crazy!
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Thai Curry-Peanut Sauce
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 143
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