Peanut Sauce

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.

Total Time:
20 min
5 min
15 min

about 1 cup

  • 2 tablespoons coconut cream, skimmed from the top of canned coconut milk
  • 1 tablespoon plus 1 teaspoon Thai Red Curry Paste, see above
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup chunky peanut butter
  • 1 tablespoon Southeast Asian fish sauce
  • 1 tablespoon freshly squeezed lime juice, or more to taste
  • Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.

  • Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

  • Copyright 2002 Television Food Network, GP. All rights reserved

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4.0 2
Good & easy. Do NOT LEAVE OUT THE FISH SAUCE, unless you don't have any, as I didn't once, in which case I used a good quality Worcestershire sauce, which wasn't authentic tasting but a good & handy substitute. Keeping a can of unsweetened coconut milk in the fridge & a bottle of red curry paste on hand comes in handy more often than you might think. And in which case, this recipe is a snap! item not reviewed by moderator and published
this is a good sauce if you leave out the fish sauce item not reviewed by moderator and published

Not what you're looking for? Try:

Thai Peanut Sauce

Recipe courtesy of Serena Palumbo