Red Curry Peanut Sauce

Red Curry Peanut Sauce (recipe by Bon Appétit, July 2010)

I had high anticipations for this sauce and it delivered. It has a nice peanut flavor with just a little kick. I did encounter a minor problem though. The sauce would not emulsify so I gave it a whirl in my mini food processor and that did the trick. We tried it on two versions of grilled satays,  steak (above) and chicken (below), with threaded skewers of cubed meat, red onion, and sliced yellow squash and zucchini. We generously brushed the satays with the sauce during grilling and served it on the side as well.

Chicken Satays With Red Curry Peanut Sauce

Menu Idea

Grilled Beef and Chicken Satays With Red Curry Peanut Sauce
Michael’s Cucumber Salad
Japanese white rice
Grilled Corn With Honey-Ancho Chile Butter
Strawberry and Blueberry Pie


  • 2 tablespoons vegetable oil
  • 1/3 cup minced green onions (about 3)
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons Thai red curry paste
  • 3/4 cup smooth peanut butter
  • 1 cup canned unsweetened coconut milk
  • 1/2 cup (or more) low-salt chicken broth
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro

Ingredient Tip

Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.


Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.

Stir cilantro into sauce and serve.

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