Can I use curry powder instead of curry paste?

I wouldn't recommend it for this recipe. It has a different flavor profile, and will create a slightly different texture.

Could I use green or yellow curry paste?

Yes! Yellow curry paste would be better than green, since green has a more herbaceous flavor profile and might not play as well with the peanut butter.

How can I add protein to this?

Chicken, shrimp, or tofu work great here. I would sauté it in a separate pan until browned, and then pour in the finished sauce and let it simmer together for 5-10 minutes until fully cooked and combined.

How can I add veggies to this?

There are a few options here. You could sauté in a pan until cooked, and then combine it with the sauce. OR you could roast the veggies, and then just add it to your dinner bowl with your rice/noodles and sauce.

I'm allergic to peanuts. How can I make this peanut-free?

Omit the peanut butter and crushed peanuts. It'll be slightly less creamy, but still works! If you want it sweeter (since peanut butter contains sugar), just increase the brown sugar by 1-2 teaspoons.

Can I freeze curry sauce?

Yes! This works great to freeze and then pull out to simmer on the stove when you're ready to eat. It should keep for up to 3 months in the freezer.

How can I make this sauce vegetarian/vegan?

Swap out the fish sauce for soy sauce.

What brand of red curry paste do you recommend?

I typically use Thai Kitchen for something I can get easily at the store, but Mae-Ploy is another good (spicier!) one as well. (affiliate links)

Can I use full-fat coconut milk?

Yes! It will be a little thicker though, so you may need to thin it out more depending on your desired consistency.

Red Thai Curry Sauce Recipe

Name: Red Thai Curry Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 1 can light coconut milk; 2 tablespoons peanut butter; 2 tablespoons red curry paste; 1 ½ tablespoons fish sauce (see notes); 2 tablespoons lime juice; 3 tablespoons brown sugar; 1 teaspoon minced garlic; ⅓ cup crushed peanuts; up to ½ cup water or broth; extra crushed peanuts and scallions for topping

Description

This simple Thai Curry Sauce is extremely versatile. Serve it with rice, noodles, meat, veggies, or as a base for soups, marinades, and more.

Ingredients

Units Scale

1 can light coconut milk
2 tablespoons peanut butter
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce (see notes)
2 tablespoons lime juice
3 tablespoons brown sugar
1 teaspoon minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water or broth
extra crushed peanuts and scallions for topping

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Instructions

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.
Add the peanuts and simmer for another 5-10 minutes. When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust consistency depending on how you will use it and how thick you want it. If the sauce separates, just whisk vigorously to smooth it out again.
Serve over rice, noodles, chicken, fish, vegetables, or any other way that sounds good to you! Top with crushed peanuts and scallions.

Notes

More time simmering = thicker, creamier, more flavorful sauce. If you want a thinner sauce, I would simmer for less time and plan to add a bit of additional liquid. I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and/or peanuts to also adjust to your desired consistency.

Last note: I know the fish sauce might take some convincing, but it is fairly easy to find at any grocery store and REALLY WORTH IT. Don’t worry – it does not make the sauce taste like fish; it just makes it saltier and adds lots of deep flavor. Don’t leave it out!

Except if you are vegetarian or vegan, then you can try swapping in soy sauce, miso, and/or hoison for the fish sauce.

Prep Time: 5 mins
Cook Time: 30 mins
Category: Sauce
Cuisine: Thai

Keywords: red thai curry sauce, thai curry sauce, red curry sauce