The Best Thai Curry-Peanut Sauce

May 11, 2023May 11, 20230 16
The Best Thai Curry-Peanut Sauce - Quick, easy and packed with flavor! Perfect sauce for stir-fries, chicken, or noodles.
in Sauce

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

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Ingredients

1 tablespoon vegetable oil
1 1/2 tablespoons minced garlic
2 tablespoons red curry paste
1 1/4 cups creamy peanut butter
3/4 cup brown sugar
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 tablespoon fish sauce
1 teaspoon sesame oil
3 cans coconut milk

Nutrision Information

Servings Per Recipe
6
Calories
513
Sugar
38g
Fat
40g
The Best Thai Curry-Peanut Sauce is a versatile condiment that can be used in many different ways. It is the perfect combination of savory, sweet, and spicy flavors, with a nutty undertone. This sauce is quick and easy to make, and is perfect for weeknight dinners. It is also a great way to add flavor to meal prep dishes, and can be stored in the fridge for up to a week.

Instructions

1.Heat vegetable oil in a large saucepan over medium heat.
2.Add minced garlic and cook for 1-2 minutes until fragrant.
3.Add red curry paste and stir to combine with garlic.
4.Add creamy peanut butter, brown sugar, chili powder, and cayenne pepper. Stir to combine.
5.Add fish sauce, sesame oil, and coconut milk. Stir until well combined.
6.Reduce heat to low and let simmer for 15-20 minutes, or until sauce has thickened to desired consistency.

PROS

This Thai Curry-Peanut Sauce is quick and easy to make, and packed with flavor.

It goes well with stir-fries, grilled chicken, noodles, and more.
Plus, it can be used as a dipping sauce or marinade.

CONS

The sauce is high in calories and fat, and is not recommended for people with nut allergies.

HEALTH & BENEFITS

This sauce contains peanuts, which are a good source of protein, healthy fats, and fiber.
It also contains garlic, which has been linked to boosting immunity and reducing inflammation.
Fish sauce contains omega-3 fatty acids, which are important for heart and brain health.

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