The Best Thai Curry-Peanut Sauce
"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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 7
white meat free
tree nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 1 tablespoon vegetable oil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 3/4 cup brown sugar
- 1 teaspoon sesame oil
- 1 1/2 tablespoons minced garlic
- 2 tablespoons red curry paste
- 1 1/4 cups creamy peanut butter
- 1/2 tablespoon fish sauce
- 3 (13.5 ounce) cans coconut milk
- Carbohydrate 55.873376321273 g
- Cholesterol 0 mg
- Fat 22.5540756882846 g
- Fiber 3.10179840377967 g
- Protein 10.5258143103957 g
- Saturated Fat 4.36442764396801 g
- Serving Size 1 1 cup (94g)
- Sodium 121.472898739291 mg
- Sugar 52.7715779174933 g
- Trans Fat 1.1246342144576 g
- Calories 443 calories
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.
