Simple ingredients, extremely versatile, and so addicting – that’s this Red Thai Curry Sauce.
Featured comment
After five years, I’ll never get over this recipe. We made again and savor every drop. Thank you for this “never altered” and long running family staple.
This Curry Sauce Is A Staple In My House
This mind-blowing sauce was inspired by a recent take-out adventure to one of my favorite Thai restaurants in St. Paul –> called Pad Thai, located on Grand Avenue.
They have this dish called Pra Ram Long Song that I first met and fell in love with when I was in college. Ever since then, it has become one of those dishes where I can’t NOT order it. Even though I want to branch out and try something new which I know in my head will also be delicious, I cannot pull myself away from this mesmerizing dish. I think it might be magical food hypnosis spell or something.
After many attempts, I have created this Thai Red Curry Sauce that is making me so happy on so many levels. It is literally the best-tasting and most simple Thai recipe that I’ve ever made. And bonus: you can put it on anything. Chicken, rice, vegetables, noodles, soups, stir frys, and I am going to go there: salads.
I now have this recipe memorized. Until death do us part.
Watch How To Make This Red Curry Sauce
Ingredients You Need
This is a fairly short (but delicious) ingredient list.
- Coconut milk
- Peanut butter
- Red curry paste (Thai Kitchen is my go-to – affiliate link)
- Fish sauce
- Lime juice
- Brown sugar
- Garlic
- Peanuts
All of this comes together to make a creamy, salty, sweet, peanutty, tangy, delicious curry sauce.
How To Make A Curry Sauce
My favorite part about this recipe? IT’S SO EASY. Almost as easy as buying a jar from the store.
Here’s what you’re doing to do with those ingredients above:
- Combine everything besides the peanuts in a pot and let it simmer for 15 minutes.
- Add the crushed peanuts and simmer a little more to your desired consistency (see photos below for timing).
- Done. Serve and enjoy!
By adjusting the consistency of the sauce it can become a creamy curry sauce, a marinade, a soup base, a stir fry sauce, or even a dressing. Just simmer until it’s perfect for you!
What To Serve With This Curry Sauce
This sauce is the base for anything you’d like to add to it. I love to use the formula below, but you can make your own, too!
- Rice or rice noodles
- Proteins (chicken, shrimp, or tofu are best – I like to sauté it in a separate pan, and then add the sauce and let it simmer together to finish cooking)
- Veggies (broccoli, snap peas, or spinach are my favorites!)
- Herbs for finishing (cilantro and scallions are very yum here)
Frequently Asked Questions
I wouldn’t recommend it for this recipe. It has a different flavor profile, and will create a slightly different texture.
Yes! Yellow curry paste would be better than green, since green has a more herbaceous flavor profile and might not play as well with the peanut butter.
Chicken, shrimp, or tofu work great here. I would sauté it in a separate pan until browned, and then pour in the finished sauce and let it simmer together for 5-10 minutes until fully cooked and combined.
There are a few options here. You could sauté in a pan until cooked, and then combine it with the sauce. OR you could roast the veggies, and then just add it to your dinner bowl with your rice/noodles and sauce.
Omit the peanut butter and crushed peanuts. It’ll be slightly less creamy, but still works! If you want it sweeter (since peanut butter contains sugar), just increase the brown sugar by 1-2 teaspoons.
Yes! This works great to freeze and then pull out to simmer on the stove when you’re ready to eat. It should keep for up to 3 months in the freezer.
Swap out the fish sauce for soy sauce.
I typically use Thai Kitchen for something I can get easily at the store, but Mae-Ploy is another good (spicier!) one as well. (affiliate links)
Yes! It will be a little thicker though, so you may need to thin it out more depending on your desired consistency.
Red Thai Curry Sauce
- Total Time: 35 minutes
- Yield: 4 1x
Description
This simple Thai Curry Sauce is extremely versatile. Serve it with rice, noodles, meat, veggies, or as a base for soups, marinades, and more.
Ingredients
- 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
Instructions
- Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.
- Add the peanuts and simmer for another 5-10 minutes. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, just whisk vigorously to smooth it out again.
- Serve over rice, noodles, chicken, fish, vegetables, or any other way that sounds good to you! Top with crushed peanuts and scallions.
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.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Sauce
- Cuisine: Thai
Keywords: red thai curry sauce, thai curry sauce, red curry sauce
Thank you for this recipe! Perfect combination of flavors. Tried it today to go over zucchini noodles tomorrow and it will be a frequent ingredient in my kitchen.
For those looking for a brand of curry paste, Maesri brand is available in my area and is a long time favorite – non gmo, gluten free, 100% vegan, no added msg and many flavors (panang is my favorite) Comes in 4oz tins.
This was really, really good!! Very easy and I will definitely make it again. I used full fat coconut milk (because that’s what I had on hand) and powdered peanut butter and two tablespoons of brown sugar instead of three and it was absolutely delicious.
This curry is amazing and I make it at least once a month. Usually I add a bit more peanutsbutter and liquid to it (just the way my family likes it). So yummy!
This was so delish! Added the sauce to a chicken and veggie stir fry and it was gobbled up.
Can this be frozen so it’s ready for a quick supper?
Definitely!
Hi! Hope you are well. Excited to try this tomorrow. Looking to make with rice, some veg and chicken. How would you suggest I cook the chicken? Sorry I’m not skilled at chicken cooking – hence just checking so I don’t ruin the dish. If at all possible to do it as a one pot thing I would be so grateful! Thanks so much!
This was so delicious! Definitely making this sauce again (and again!)
Why use light coconut milk?
It’s just with added water and sometimes bad additives.
Use the rich pure original ingrediens – the taste is better and if you are so afraid of fat… make a salat!
I have been actively cooking for over 55 years and normally stick pretty close to specified ingredients/quantities when first trying a recipe.I found this super simple and easy to follow recipe AMAZING! However it was also very sweet so I mitigated this by doubling the red curry paste quantity and voila! Absolutely delicious! I also pan roasted the peanuts with thinly sliced red pepper as the add on at serving! But, I loved your here it is….stir and serve approach! I’m a big fan of KISS and you have found an immediate subscriber I me!
This was delicious! We served over roasted veggies with rice and some grilled chicken
This recipe is sooo good!! Everything ive made of yours turns out perfectly, which is so rare. Thank you for all the amazing/healthy recipes!
This is DELICIOUS! So easy, so tasty, so versatile and the ingredients are very straightforward. Can’t wait to be making this again and again and again!
Oh my goodness is this recipe good. I made it the other night for dinner and it got raves from my family. I added a bit more peanut butter than the recipe calls for to cut down on the spice level a bit. Definitely making this again!
This sauce was delicious! Did it with veggies and shrimp. It’s a must-make-again for sure!
Can I make this ahead of time and store in fridge???
Yep! It’ll keep for 3-4 days in the fridge.
This was so delicious! I was skeptical of the “eating off the spoon” situation but lo and behold, I found myself taking multiple tastes when it was done! I put green peas in the sauce, and spooned it over eggplant, mushrooms, and spinach. Didn’t even need rice – though I think next time I’ll find some naan to swoop the remainder from the bowl. Thanks for the delicious, filling, and easy recipes!
never made a curry sauce until i made this one tonight … absolutely delicious. will be making this regularly, for a long, long time. would also like to make a spicy version … how do i do that ?
I LOVE THIS SAUCE! I make triple batches and freeze the rest.
Tonight I’m thawing and heating it to sauce up butternut squash agnolotti and salad. Super simple.
I could just eat it straight up with a spoon.
This recipe is so easy to make and tastes like Thai carryout! It’s on our rotation at least 2x/week. We add steamed brocolli and poached chicken and top with cilantro and crushed toasted peanuts.
This sauce is wonderful! We are in Mexico for the winter and I miss certain flavours so seek out certain ingredients to satisfy my cravings. Glad I had all of the ingredients for this recipe on hand today! Tossed the sauce with lightly stir-fried vegetables and some shredded cooked chicken and served with brown rice. Glad to have leftovers for tomorrow!
Hi there! Do you think it will still taste just as good if I subbed peanut butter with almond butter?
Yes, it should still taste delicious!
I just made this for the first time. I’m completely obsessed. It’s delicious. I marked it as “double this”
How long can this keep in the fridge? I made it and it was delicious!
Made this after seeing it on TT. Husband is allergic to coconut so I subbed Oat milk and it was fine. I think you miss a bit of that tropical depth without the coconut, but the sauce was still excellent and will definitely make again!!
Love your food.