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).
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!
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 ...
Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders.
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.
In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.
You can use the creamy peanut sauce in a lot of other ways, too. Serve it without the noodles, drizzled on a salad, or directly onto cooked chicken, beef, or stir-fried vegetables. Make the sauce and serve it with my Chicken & Stir Fry Vegetables or Beef with Broccoli for more flavor.
Use it to marinate chicken or shrimp, dress your salads, or as a dip for veggies or grilled meat. You can adjust the consistency by adding more or less water.
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.
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.
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