Serves 4
45 min
Red Thai Curry Sauce
Recipe GLPRef01c4e6d054d4
A silky, aromatic Thai red curry sauce made with coconut milk, peanut butter, and curry paste. This versatile sauce works beautifully with rice, noodles, grilled proteins, or vegetables. The combination of sweet brown sugar, tangy lime juice, and savory fish sauce creates a perfectly balanced blend of flavors.
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Ingredients
1 can (13.5 ounces) light coconut milk
2 tablespoons red curry paste
2 tablespoons peanut butter
1½ tablespoons fish sauce
2 tablespoons fresh lime juice
3 tablespoons brown sugar
1 teaspoon minced garlic
¼ to ½ cup water or broth, as needed for consistency
Crushed roasted peanuts for topping
Sliced scallions for topping
Directions
Pour the coconut milk into a small saucepan and place over high heat. Allow it to come to a gentle simmer, stirring occasionally.
Once simmering, add the peanut butter, red curry paste, fish sauce, lime juice, brown sugar, and minced garlic. Whisk thoroughly to combine all ingredients until smooth.
Continue cooking over high heat for approximately 15 minutes, stirring frequently. The sauce should gradually reduce and thicken as it simmers.
Stir in the crushed peanuts and simmer for an additional 5–10 minutes until the sauce coats the back of a spoon.
To adjust the consistency, gradually add small amounts of water or broth while whisking. Continue until you reach your desired thickness. If the sauce separates, whisk vigorously to recombine.
Serve the curry sauce over rice, noodles, grilled chicken, fish, tofu, or steamed vegetables. Top each serving with additional crushed peanuts and sliced scallions.
