Peanut Sauce

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