• 1 tablespoon oil
  • 2-3 teaspoons chilli flakes
  • 1/2 cup finely sliced shallots
  • 1 tablespoon red curry paste
  • 2 kaffir lime leaves
  • 1-1 1/2 coconut milk
  • 2/3 cup crunchy peanut butter
  • 2 tablespoons palm sugar
  • 2 tablespoons tamarind liquid
  • 2-3 tablespoons lime juice


heat oil and carefully fry the dried chilli flakes on low heat. Add shallots, red curry paste and lime leaves and cook until fragrant. Stir in 1 cup (8 fluid oz) coconut milk, the peanut butter, palm sugar and tamarind liquid. Bring to the boil, stirring, and add the lime juice. Thin to pouring consistance with extra coconut milk or water. This will make about 2 cups.

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Submitted 6/13/05.
Source: Charmaine Solomon's Thai Cookery Book
Submitted By: Hazel
Thai peanut sauce