Easy Red Thai Curry Sauce

Discovering a New Favorite

My Favorite is Easy Red Thai Curry Sauce abd I remember the first time I tasted Red Thai Curry Sauce. I was at a small Thai restaurant with friends, and the bold flavors completely amazed me. The creamy coconut milk mixed with the slight heat of the red curry paste was unforgettable. I knew I had to learn how to make it at home. After a few tries, I came up with a recipe that’s not only delicious but also super easy to prepare. Now, this Easy Red Thai Curry Sauce has become a staple in my kitchen, and I use it on everything from rice to noodles.

Making It My Own

What I love about this sauce is how versatile it is. The base is simple—coconut milk and peanut butter—but the addition of red curry paste, lime juice, and fish sauce gives it that authentic Thai flavor. Sometimes I switch out the fish sauce for soy sauce to make it vegan, and it’s just as good! It’s a dish that I can whip up quickly, whether it’s for a weekday dinner or a last-minute meal prep. Plus, adding some crushed peanuts on top gives it a nice crunch that I just can’t resist.

Perfect for Any Dish

The best part about this Easy Red Thai Curry Sauce is how well it pairs with almost anything. I’ve drizzled it over roasted vegetables, used it as a marinade for chicken, and even stirred it into soups. On lazy nights, I simply pour it over a bowl of steamed jasmine rice and veggies, and it feels like a gourmet meal. Every bite is a burst of creamy, savory, and slightly sweet flavors that makes the dish feel so comforting yet exciting.

Endless Possibilities

What’s exciting is how you can adjust the sauce to your taste. If I want a richer flavor, I use full-fat coconut milk, or when I’m in the mood for more heat, I throw in some red pepper flakes. It’s a recipe that can be personalized in so many ways. Whether you’re cooking for a dinner party or just yourself, this Easy Red Thai Curry Sauce will elevate your meal in no time!

Chef’s Notes-Easy Red Thai Curry Sauce

• Keep a close eye on the sauce as it simmers to control the thickness. If it reduces too much, gradually add water or broth to reach your desired consistency. Whisking frequently helps prevent the sauce from separating.
• Red Thai curry sauce should have a balance of spicy, sweet, salty, and sour flavors. Taste as you go, especially after adding fish sauce and lime juice, adjusting with more sugar or lime if needed.
• Opt for creamy peanut butter for a smooth texture. If using natural peanut butter (which can be oilier), whisk it in well to ensure it fully incorporates.
• Mince the garlic and chop the peanuts ahead of time. Since the sauce simmers quickly, having everything ready will make the process smoother.
• Swap fish sauce for soy sauce or tamari. Adding a bit more lime juice or a touch of soy sauce can compensate for any missing depth from the fish sauce.

Easy Red Thai Curry Sauce

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This Easy Red Thai Curry Sauce is a game-changer! It’s incredibly versatile, perfect for drizzling over rice, noodles, veggies, or using as a base for soups and marinades. With a rich blend of coconut milk, peanut butter, and red curry paste, this sauce is bursting with flavor. Get ready to elevate your meals with this simple yet addictive sauce!

Course: Main Course, Sauce, Side DishCuisine: ThaiDifficulty: Easy

Print

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

250

kcal

Total time

35

minutes

Cook Mode

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Ingredients

• 1 can (13.5 oz) light coconut milk

• 2 tablespoons creamy peanut butter

• 2 tablespoons red curry paste

• 1 ½ tablespoons fish sauce (or soy sauce for vegan)

• 2 tablespoons fresh lime juice

• 3 tablespoons packed brown sugar

• 1 teaspoon finely minced garlic

• ⅓ cup finely chopped peanuts

• Up to ½ cup water or vegetable broth

• Extra chopped peanuts and sliced scallions for garnish

Directions

• Simmer Coconut Milk – Pour the light coconut milk into a small saucepan and bring it to a gentle simmer over high heat.
• Combine Ingredients – Once simmering, add the peanut butter, red curry paste, fish sauce (or soy sauce), lime juice, brown sugar, and minced garlic. Whisk everything together until smooth.
• Add Peanuts – Stir in the chopped peanuts and let the sauce simmer for an additional 5-10 minutes. This will help thicken the sauce further.
• Garnish and Serve – Top with extra chopped peanuts and sliced scallions before serving.

Equipment

• chef’s knife
• cutting board
• saucepan
• whisk
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Carbohydrates: 20g
• Protein: 5g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 300mg
• Fiber: 2g
• Sugar: 10g
• Vitamin A: 2IU
• Vitamin C: 10mg
• Calcium: 4mg
• Iron: 8mg

FAQ-Easy Red Thai Curry Sauce

Can I make this sauce in advance?

Yes! You can prepare the sauce up to 3 days ahead and store it in the refrigerator. Reheat gently before serving, and add a splash of water if it thickens too much.

Can I freeze this sauce?

Absolutely! Let the sauce cool completely before freezing it in an airtight container. Thaw in the fridge overnight and reheat gently, whisking to recombine if needed.

Can I use full-fat coconut milk instead of light coconut milk?

Yes, full-fat coconut milk will make the sauce creamier and richer. Keep in mind that it will also increase the calorie content.

What can I substitute for fish sauce to make this vegan?

Soy sauce or tamari is a great alternative for fish sauce. For extra umami, you can also add a small amount of miso paste.

Can I adjust the sweetness of the sauce?

Certainly! You can reduce or increase the brown sugar based on your taste preferences. For a healthier alternative, consider using coconut sugar or maple syrup.