Recipe By The_Martins
Published Mar 5th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 7 cups Calories 178.8

I received a basic thai peanut sauce recipe from a very kind friend back in Oregon who worked at a popular Thai restaurant there and modified it with my own taste. Made this a lot of times and always got rave reviews, try it and you won’t regret it!

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons minced garlic
  • 2 tablespoons red curry paste
  • 1 ¼ cups creamy peanut butter
  • ¾ cup brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ tablespoon fish sauce
  • 1 teaspoon sesame oil
  • 3 (13.5 ounce) cans coconut milk

Cooking Directions

  1. 1 Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

Nutrition Facts

  • Calories 178.8
  • Carbohydrate 9.6 g
  • Fat 15.9 g
  • Fiber 1.2 g
  • Protein 4.2 g
  • Saturated Fat 9.1 g
  • Sodium 100.5 mg
  • Sugar 6.8 g

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  1. I scaled this recipe down to 10 servings which used 1 can of coconut milk. I followed the recipe to the letter, and it turned out incredibly well. After cooking down, the texture was perfect, the ingredients didn't compete with each other, and you could taste layer after layer of flavors. It takes a few - Read more ...
  2. I've made this recipe a few times and it is AMAZING!! Perfect for Chicken Satay but also great for dipping bread apples carrots or other veggies (or just my fingers). Try making the recipe with the original proportions at least the first time then adjust to your personal taste. I think the amount of peanut - Read more ...
  3. I used the suggestions from others to reduce peanut butter and reduced the coconut milk to 2 cans upped the red curry paste and still had way too much sauce no matter it was excellent! I will keep this for impressing others with my thai skills =)
  4. this was really yummy but like others i suggest halving the peanut butter otherwise it would be crazy!
  5. to much peanut butter for my taste. Start with half the amount and add to taste.
  6. Great recipe. I think a very little bit of soy sauce in this recipe would be great too. I halved the peanut butter as per other suggestions and added a little more curry paste (personal preference) and it tasted great. I served it over chicken and rice. I've been looking for a good red curry - Read more ...
  7. This was AMAZING! I had some leftover noodles and I was craving some peanut sauce and I came across this recipe. I happened to have everything on hand. I converted the recipe to 8 servings and followed the instructions as is. The only change is I substituted juice of half a lime for the fish - Read more ...
  8. Super duper delicious. The mixture of peanut butter and red curry is divine. We gobbled it up. I used only 3/4 cup peanut butter, and that was the most I would advise using. I also used ancho chili powder instead of cayenne, I skipped the fish and sesame oils, and I used only two cans - Read more ...
  9. I thought this was great! I added extra heat to suit my taste and I think more curry paste would have been good too. I used chunky peanut butter and garnished the top with crushed peanuts scallions and red pepper flakes outstanding!
  10. I have to agree with as much peanut butter as in the recipe it is too much. Try with half the PB it worked well for me.