This Thai peanut curry sauce recipe only takes 15 minutes to make and is an absolute favorite in our home! It is fast, easy, simple, and…delicious! Give this recipe a try.
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You’ll also love my easy Thai Curry recipe for a fast, easy, and flavorful curry just as good as your favorite take-out!
This 15-minute Peanut Curry Sauce and Rice is the go-to recipe for my home and in our Top 40 List for menu rotation. I keep the ingredients in my pantry at all times to pull out on those evenings when you simply don’t have the time and energy to think about dinner. This flavorful recipe is fast, delicious, and nutritious.
What is curry paste made out of?
Onion, garlic, and chili paste are the base ingredients of curry pate and from there other spices like turmeric, cumin, and garam masala (to name only a few) are added, depending on which brand or the kind you use. My favorite red curry paste comes in a giant tub that I keep in the fridge. It lasts a long time!
If you don’t have curry paste you can absolutely still make this yummy dish! But, I would suggest picking some up for next time!
Start your rice or noodles first, and then begin your sauce. Mix your coconut milk (or chicken broth), water, and curry paste together and let that start simmering itself up to a boil. If you plan on using any veggies that take a bit to soften you want to get those started now, too. I’m all about the sugar snap peas and red peppers in my curry. I would recommend trying broccoli, green beans, mushrooms, bamboo shoots, and baby corn.
Be sure to add your veggies in with the milk and curry paste and give them enough time to cook before stirring in your peanut butter.
Can I make it without coconut milk?
Yes! If you don’t have coconut milk in your pantry or you don’t like it, you can substitute chicken broth. It has a different taste but is still delicious!
Note: I’m a fan of Minute rice because it’s super fast and easy! For realz, keep this stuff in your pantry! Or, whatever version of rice your family prefers. It will make curry easy!
The secret ingredient…peanut butter.Because we all have peanut butter in our pantries, this addition couldn’t be easier. Stir your peanut butter and spices into the milk and curry. Keep that simmering up gently.
Use natural peanut butter for the best flavor and consistency.Watch the ingredients on peanut butter…some contain sugar.
If you are wanting spinach, add it in at the time you add the peanut butter. It will get perfectly wilted without cooking too long.
I know!Isn’t that peanut curry sauce just gorgeous! And it was made it in 15 minutes while the rice was cooking up.
Tip: Top your sauce with green onions and crushed peanuts.
Add a scoop of Peanut Curry sauce to a scoop of rice or noodles for the ultimate in flavorful, easy, and fast weekday dinners that your family will ask for again and again
15-Minute Peanut Curry Sauce
| 6servings
Prep Time | 3 minutesmins
Cook Time | 10 minutesmins
Total Time | 13 minutesmins
Print Recipe Pin Recipe
A creamy and flavorful curry sauce ready in 15 minutes!
Ingredients
1can coconut milk
1/2cupwater or chicken broth
1/4cupred curry pastestart with 1/2 that amount and work your way up to your liking
3/4cupnatural peanut butter
1/2tablespoonsalt
1/2cupwhite OR brown sugar
2tablespoonslime juiceor apple cider vinegar
Check out our Kitchen Reference Guide for help with unfamiliar terms.
Instructions
Put the coconut milk, water, and red curry paste into a large skillet on medium heat. Simmer for 3 minutes or until it starts bubbling on the edges.
Add in any veggies or meat that you would like. (only add veggies or meat that need limited additional cooking. Hold veggies like spinach or green onions until the very end so they don't over-cook) Note: pre-cook any chicken or beef that you might want to add to insure it is fully cooked.
Add the peanut butter, salt, sugar, and lime juice. Simmer for another 6-7 minutes stirring often.
Serve with chopped green onions, chopped peanuts, and Minute® rice.
Video
Notes
The temperature of your pan is right if the edges are slightly bubbling. If that isn’t happening, turn your heat up a little bit. Curry varies in heat from brand to brand. Add a small amount at the beginning of the recipe and keep adding as the recipe progresses until you reach the heat you want.
Thai Peanut Sauce is made up of peanut butter, soy sauce, ginger, a sweetener (I used maple syrup), rice wine vinegar, sesame seeds, a spice and water. In some more traditional versions, coconut milk is used instead of water, but I find this combination to be perfect.
Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).
Red curry paste is a versatile and flavorful base for a variety of Thai dishes. In its most basic form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste (source).
This easy to make peanut curry is bursting with delicious Thai flavors. Sweet potatoes, carrots, red pepper, and kale are cooked in a creamy broth made of red Thai curry paste, coconut milk, and peanut butter. You will LOVE it! Some perfect basmati rice or cauliflower rice completes the meal!
Thai peanut sauce is both a cooking ingredient and a dip. You can spice up any salad, stir fry or noodle bowl with this eclectic sauce. If you're looking for cooking inspiration, Thai peanut sauce is a nutty and sweet pairing for many common vegetables.
Simply keep it in a cool, dark place. Generally, an unopened bottle of peanut sauce will last about a year if it's stored correctly. While it's a good idea to keep the “use by” date in mind, it's usually just fine for a few months after that date. Once the bottle is opened, you'll need to keep it in the refrigerator.
Satay sauce is a slightly spicy peanut sauce. While it's popularly associated with Thai cuisine, it's enjoyed throughout Southeast Asia and has Indonesian roots. It's best known as the sauce for satay, a tasty appetizer of marinated meat (often chicken, pork, or beef) grilled on a skewer.
Peanut sauce reached its sophistication in Indonesia, with the delicate balance of taste acquired from various ingredients according to each recipe of peanut sauce; fried peanuts, gula jawa (palm sugar), garlic, shallot, ginger, tamarind juice, lemon juice, lemongrass, salt, chilli, pepper, sweet soy sauce, ground ...
There are three main types of Thai curries—red, yellow, and green—which are categorized by the color of the curry paste. The color of the chilies and other ingredients gives each curry its distinct hue. Traditionally, all Thai curries were made with the same ingredients except for one thing: the chilies.
Adding tomato puree is probably the most common method of thickening curry sauces. Simply add the tomato puree during the cooking process rather than adding it at the end. This will help to thicken your curry or pasta sauce from the beginning, speeding up the cooking time.
Ingredients are traditionally ground together with a mortar and pestle, though increasingly with an electric food processor. With many curries, the paste is first stir-fried in cooking oil before other components are added in to the dish.
While very similar to red curry, Penang is usually seasoned to be less spicy than red curry and has the added ingredient of peanuts that gives it a sweeter flavor.
Add nuts to the curry sauce to thicken it. This gives you a thicker texture and boosts the nutritional value. Depending on the curry sauce you're making and your personal preferences, puree a handful of unsalted raw cashews, almonds, or peanuts. You can also use 1 to 2 tablespoons of smooth cashew butter.
Department of Anthropology University of Georgia Athens, Georgia, U.S.A. It is unknown when peanuts became a part of the Thai food system, but it is believed that foreigners brought peanuts into Thailand about 400 years ago.
It's salty, sweet, acidic and bold — a sauce like no other. For the uninitiated, Asian peanut sauce is a puree of peanuts, soy sauce, ginger, sesame, spices and often garlic, lemongrass and lime.
Peanut sauce is a popular accompaniment to satay, grilled chicken or tofu and a wide variety of Asian-inspired dishes, particularly dishes from Thailand. While most peanut sauces do contain nutrient-packed ingredients, they're also high in calories and fat, making them healthy choices -- but only in moderation.
Authentic Thai peanut sauce is savory, sweet, spicy, and tangy all at once ~ with a creamy texture that makes it one of the world's great sauces for chicken satay, Thai salads, and more.
HOUSE OF TSANG® Bangkok Peanut Sauce is nutty and mild, with garlic, ginger, and lemongrass. But don't let the name fool you: our Thai peanut sauce is more than just for Thai food! Use it on chicken wings or as a marinade when you're cooking on the grill for extra nutty flavor.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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