Reviewed: Apr. 1, 2012

This sauce was so yummy! I did change a few things though, I only used 2 cans of coconut milk and 3/4 cup peanut butter, and I left out the fish sauce & added a splash of tamari instead. I would probably use half the suggested amount of brown sugar next time because it got a little too sweet. Still, after a few tweaks this recipe is delicious and I like the fact that you can play with it. I especially loved the red chili paste flavor. I served it with broccoli and tofu with toasted sesame seeds and we gobbled it up. I can't wait to try it on other stuff!

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Reviewer:

hannahmarjean

Living In: Hendersonville, North Carolina, USA

Reviewed: Feb. 26, 2012

This was the bomb!!! Could have been from a restaurant!!! Made 1/3 the recipe and put sauce on veggies (bok choy, carrots, broccoli, celery, onion, pepper) and it was to die for!!! Thank you!!!

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Reviewer:

Leah H.

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Niwot, Colorado, USA

Reviewed: Jun. 9, 2011

Very good I didn't add cyanne pepper and add more red curry

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Reviewer:

Lydia19

Reviewed: Apr. 12, 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 =)

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Reviewer:

Gradyruns

Reviewed: Mar. 2, 2011

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

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Reviewer:

terka

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Jan. 31, 2011

this is a very good recipe for peanut sauce. I didnt want a tonne of sauce so i halved the recipe. I used natural peanut butter in place of creamy - to reduce sugar and give it a more authentic taste. Thanks for sharing the recipe!

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Reviewer:

Becca

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Jan. 15, 2011

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

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Reviewer:

Cullen

Reviewed: Sep. 10, 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. =)

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Reviewer:

tmonaco

Reviewed: Aug. 28, 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!

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Reviewer:

Alyson

Reviewed: Aug. 4, 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.

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