Thai Peanut Curry Sauce Recipes

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THE BEST THAI CURRY-PEANUT SAUCE



The Best Thai Curry-Peanut Sauce image

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!

Provided by The_Martins

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 28

Number Of Ingredients 10

1 tablespoon vegetable oil
1 ½ tablespoons minced garlic
2 tablespoons red curry paste
1 ¼ cups creamy peanut butter
¾ cup brown sugar
½ teaspoon chili powder
½ teaspoon cayenne pepper
½ tablespoon fish sauce
1 teaspoon sesame oil
3 (13.5 ounce) cans coconut milk

Steps:

  • 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.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 9.6 g, Fat 15.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 9.1 g, Sodium 100.5 mg, Sugar 6.8 g

THAI PEANUT CURRY SAUCE



Thai Peanut Curry Sauce image

A simple recipe that can be used as a marinade or to cook with. I created this recipe by adjusting the ingredients from various others until I achieved the taste I wanted! This recipe does not require cooking and can be prepared ahead of time and saved in an air tight container in the fridge.

Provided by magillrn

Categories     Sauces

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 6

1/2 cup orange juice
1/2 cup shredded coconut
1/3 cup creamy peanut butter
1/8 cup curry powder
1/2 cup water
1 dash cayenne pepper, to taste

Steps:

  • Combine orange juice, coconut, peanut butter, curry powder, water and cayenne pepper in blender or food processor.
  • Blend until fairly smooth consistency is achieved (usually about 15-30 seconds).
  • Use as a marinade or to bake or stir fry meat or vegetables.

Nutrition Facts : Calories 139.3, Fat 10.3, SaturatedFat 4, Sodium 88, Carbohydrate 9.9, Fiber 2, Sugar 6.5, Protein 4.2

AUTHENTIC THAI PEANUT SAUCE



Authentic Thai Peanut Sauce image

This is a quick and delicious thai peanut sauce that can be used for dipping satay, fresh spring rolls, deep fried tofu, or really anything. I originally found it on the website SheSimmers.com and then adapted it to my own taste and the ingredients I had on hand. You can make it creamy or chunky depending on your preference, I like to add some chopped up peanuts to mine for that extra crunch. Either way, the flavor is perfect and to me it tastes just like the peanut sauce you would get at a thai restaurant. You could also use it on rice or noodles or as a salad dressing. Yum!

Provided by BusyBeeHoneyBee

Categories     Sauces

Time 10m

Yield 3 1/2 cups

Number Of Ingredients 8

1 (14 ounce) can light coconut milk (you can also use regular coconut milk to make it even more decadent)
1/4 cup Thai red curry paste
3/4 cup peanut butter (creamy or chunky, your preference)
1/2 teaspoon salt (or more to taste)
1/4 cup sugar (or more to taste)
2 tablespoons white vinegar (cider or rice vinegar work well)
1/2 cup water
chopped peanuts (optional)

Steps:

  • Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
  • Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
  • Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
  • The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.

Nutrition Facts : Calories 382.1, Fat 27.9, SaturatedFat 5.7, Sodium 587.1, Carbohydrate 25.2, Fiber 3.3, Sugar 19.4, Protein 13.9

RED CURRY PEANUT SAUCE



Red Curry Peanut Sauce image

Provided by Steven Raichlen

Categories     Sauce     Quick & Easy     Backyard BBQ     Curry     Low Cholesterol     Soy Sauce     Peanut Butter     Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 14

2 tablespoons vegetable oil
1/3 cup minced green onions (about 3)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 tablespoons Thai red curry paste
3/4 cup smooth peanut butter
1 cup canned unsweetened coconut milk
1/2 cup (or more) low-salt chicken broth
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro
Ingredient info: Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.

Steps:

  • Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.
  • Stir cilantro into sauce and serve.

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