Peanut Sauce

The following recipe is from Scripps Networks' "Great Taste" event of May 4, 2002.
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: about 1 cup
Save Recipe


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


  1. 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.
  2. 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.

Faux Peanut Sauce

Cashew Sauce

Knockout Coconut Shrimp with Spicy Mango Sauce

Spicy (or Mild) Peanut Sauce