• 1 Tbs. red curry paste
  • 1 Tbs. roasted chili curry (Thai chili in oil)
  • 1 Tbs. sugar
  • 2 Tbs. peanut butter
  • 1 tsp. lime juice or tamarind juice
  • 1 tsp. salt
  • 1 1/2 c. coconut milk. (the kind where about half the can is thick like whipped cream. Available in Asian groceries in the U.S.)


Heat the thick part of the coconut milk over medium heat until boiling. Add the two kinds of curry paste and stir fry for about 1 minute. Add sugar, salt, limejuice and peanut butter, mix well. Simmer for about 4-5 minutes or until it boils gently, Taste and add sugar, salt or lime juice as needed.

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Rick Smith
Thai Peanut Sauce