Red Thai Curry Sauce
Total Time
35 minutes
Prep Time
5 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(113)
Ingredients
4 servings
- 1 can light coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 1 1/2 tablespoons fish sauce (see notes)
- 2 tablespoons lime juice
- 3 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/3 cup crushed peanuts
- up to 1/2 cup water or broth
- extra crushed peanuts and scallions for topping
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Preparation
Chef’s notes
More time simmering = thicker, creamier, more flavorful sauce. If you want a thinner sauce, I would simmer for less time and plan to add a bit of additional liquid. I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and/or peanuts to also adjust to your desired consistency.
Last note:
I know the fish sauce might take some convincing, but it is fairly easy to find at any grocery store and REALLY WORTH IT. Don’t worry – it does not make the sauce taste like fish; it just makes it saltier and adds lots of deep flavor. Don’t leave it out!
Except if you are vegetarian or vegan, then you can try swapping in soy sauce, miso, and/or hoison for the fish sauce.