RED CURRY PEANUT SAUCE RECIPES

RED CURRY PEANUT SAUCE RECIPE | EATINGWELL

Red Curry Peanut Sauce Recipe | EatingWell image

This nutty twist on traditional peanut sauce is a great way to liven up grilled chicken, fish, rice noodles and vegetables.

Provided by Ivy Odom

Total Time 10 minutes

Number Of Ingredients 8

Ingredients

1 teaspoon canola oil
2 teaspoons red curry paste
1 teaspoon finely chopped fresh ginger
1 teaspoon finely chopped garlic
¼ cup unsalted chicken broth or vegetable broth
3 tablespoons smooth natural peanut butter
1?½ tablespoons rice vinegar
2 teaspoons reduced-sodium tamari or soy sauce (see Tip)

Steps:

Heat oil in a small nonstick skillet over medium heat. Add curry paste, ginger and garlic. Cook, stirring constantly, until fragrant, about 2 minutes.
Combine broth, peanut butter, vinegar, tamari (or soy sauce) in a food processor or mini food processor. Add the curry mixture and process until smooth, about 20 seconds.

Nutrition Facts : Calories 96 calories, CarbohydrateContent 3.5 g, FatContent 7.2 g, FiberContent 0.8 g, ProteinContent 3.4 g, SaturatedFatContent 1 g, SodiumContent 210.2 mg, SugarContent 0.7 g

RED CURRY-PEANUT SAUCE RECIPE - GRACE PARISI | FOOD & WINE

Red Curry-Peanut Sauce Recipe - Grace Parisi | Food & Wine image

When Grace Parisi makes this sauce for her kids, she adds less curry paste; when she makes it for her husband and herself, she adds more. A bit of sauce brushed onto chicken and mango helps them caramelize on the grill. More Thai Recipes

Provided by Grace Parisi

Total Time 15 minutes

Yield makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 tablespoon peanut oil
1 shallot (minced)
1 garlic clove (minced)
1 tablespoon Thai red curry paste
1 tablespoon light brown sugar
6 tablespoons unsweetened peanut butter
¾ cup unsweetened coconut milk
2?½ tablespoons fresh lime juice
1 tablespoon Asian fish sauce

Steps:

In a medium saucepan, heat the peanut oil. Add the shallot and garlic and cook over moderate heat, stirring, until softened, about 2 minutes. Add the curry paste and whisk for 1 minute. Add the brown sugar and cook until melted. Whisk in the peanut butter, then slowly whisk in the coconut milk. Simmer for 2 minutes. Remove from the heat and whisk in the lime juice and fish sauce. Serve warm or at room temperature.

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Reviews 4
Calories 24 calories per serving

Combine all ingredients in a small saucepan over medium heat, whisking to combine. Bring to a boil; reduce heat, and simmer 1 to 2 minutes or until slightly thick. Cool to room temperature.

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Try with chicken or beef satay, shrimp, or tofu.
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Stir cilantro into sauce and serve.

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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!
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Reviews 4.4
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Category Side Dish, Sauces and Condiments, Sauces
Calories 178.8 calories per serving

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.

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Serve with chopped green onions, chopped peanuts, and Minute® rice.

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I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.
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Total Time 1 hours 15 minutes
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Calories 1137.6 calories per serving

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From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
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