Thai Red Curry Sauce is one of my favorite sauces because of its intense, spicy flavor and its versatility. I spoon it over chicken, fish, shrimp, tofu, veggies, and noodles. You can also use it as a dipping sauce for Thai Turkey Meatballs, Thai Satay, Vietnamese Salad Rolls, and more.
Course Sauce Recipes
Cuisine Thai
Prep Time 2 minutesminutes
Cook Time 8 minutesminutes
Total Time 10 minutesminutes
Calories 138kcal
Author Robin Donovan
Ingredients
1tablespoonoil
1 to 2tablespoonsThai red curry paste
2tablespoonspalm sugar or brown sugar
3tablespoonspeanut butter
114-ounce can coconut milk
1tablespoonfish sauce
½cupwater or broth
Juice of 1 lime
Cilantrofor garnish
Instructions
Heat the oil in saucepan over medium-high heat. Add the curry paste and cook for about 2 minutes, stirring occasionally. Next add the sugar, coconut milk, peanut butter, and fish sauce and stir to mix. Bring to a boil and then reduce the heat to medium and simmer for about 5 minutes, until the sauce thickens.
Remove from the heat and squeeze in the lime juice. Stir to incorporate.
Serve garnished with cilantro.
Notes
1. To use this recipe for a dipping sauce, reduce the coconut milk to 1 ¼ cups and omit the water or broth. This will give you a thicker sauce that’s better for dipping.2. Be aware that curry pastes vary widely in their spiciness. Start with a small amount and add more to suit your personal taste.