Red Thai Curry Sauce

Name: Red Thai Curry Sauce
Total time: 15 min
Ingredients: 1 can Coconut milk; 2 tbsp Peanut butter; 2 tbsp Curry, paste; 1 ½ tbsp Fish sauce; 2 tbsp Lime; 3 tbsp Brown sugar; 1 tsp Garlic, minced; ⅓ cups Peanut, crushed; Up to ½ cup water or broth

By Pinch of Yum · 15 min

Ingredients

Coconut milk1 can
Peanut butter2 tbsp
Curry · paste2 tbsp
Fish sauce1 ½ tbsp
Lime2 tbsp
Brown sugar3 tbsp
Garlic · minced1 tsp
Peanut · crushed⅓ cups
Up to ½ cup water or broth

Instructions

Pour the coconut milk into a small saucepan over high heat. When it 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, until the sauce has reduced and thickened.
Add the crushed peanuts and simmer for another 5–10 minutes.
When the sauce coats the back of a spoon, whisk in small amounts of broth or water, adding as much as you need for the thickness you want.
If the sauce separates, whisk vigorously until smooth again.
Serve over rice, noodles, chicken, fish or vegetables, topped with crushed peanuts and scallions.

Summarized from Pinch of Yum's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Brown sugar Lime Coconut milk Peanut Peanut butter

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app