📝 About This Recipe
This luxurious, aromatic sauce is a cornerstone of Southeast Asian street food, offering a perfect harmony of creamy, salty, sweet, and spicy notes. Unlike many store-bought versions, this recipe utilizes a fragrant red curry base and rich coconut milk to create a complex depth that dances on the palate. It is an incredibly versatile plant-based powerhouse that transforms simple grilled proteins or fresh vegetables into a gourmet experience.
🥗 Ingredients
Aromatic Base
- 2 tablespoons Neutral Oil (such as grapeseed or avocado oil)
- 2-3 tablespoons Thai Red Curry Paste (depending on desired spice level; ensure it is vegan-friendly)
- 3 cloves Garlic (very finely minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
The Body
- 3/4 cup Natural Creamy Peanut Butter (unsweetened and unsalted for best control of flavor)
- 1 can (13.5 oz) Full-Fat Coconut Milk (shake well before opening)
- 1/4 to 1/2 cup Water (to adjust consistency as needed)
Seasonings and Brightness
- 3 tablespoons Coconut Sugar (or palm sugar for authenticity)
- 2 tablespoons Tamari or Soy Sauce (use Tamari for a gluten-free option)
- 1 tablespoon Tamarind Paste (provides a unique fruity sourness)
- 1 tablespoon Fresh Lime Juice (added at the end for brightness)
- 1/4 teaspoon Sea Salt (adjust to taste)
Texture and Garnish
- 2 tablespoons Roasted Peanuts (crushed, for serving)
- 1 tablespoon Fresh Cilantro (chopped)
- 1 teaspoon Chili Oil (optional drizzle for heat)
👨🍳 Instructions
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1
Place a medium heavy-bottomed saucepan over medium heat and add the neutral oil.
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2
Once the oil is shimmering, add the red curry paste. Fry the paste for 2-3 minutes, stirring constantly, until it becomes highly fragrant and the oil begins to separate slightly from the paste.
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3
Stir in the minced garlic and grated ginger. Sauté for another 60 seconds, being careful not to let the garlic brown or burn.
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4
Lower the heat to medium-low. Pour in about 1/4 cup of the coconut milk and whisk it into the curry paste to create a smooth slurry.
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5
Add the remaining coconut milk and the peanut butter. Whisk vigorously until the peanut butter is fully incorporated and the mixture is smooth.
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6
Add the coconut sugar, tamari (or soy sauce), and tamarind paste. Stir well to combine.
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7
Bring the sauce to a very gentle simmer. Do not let it boil vigorously, as the coconut milk may break.
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8
Simmer for 8-10 minutes, stirring occasionally. You will notice the sauce thickening and the color deepening to a rich, dark orange-brown.
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9
Check the consistency. If the sauce is too thick for your liking, whisk in water one tablespoon at a time until it reaches a pourable but coating consistency.
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10
Remove the pan from the heat. Stir in the fresh lime juice and sea salt.
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11
Taste the sauce. It should be a balance of savory, sweet, and tangy. Add more lime for zing, sugar for sweetness, or tamari for saltiness if desired.
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12
Allow the sauce to cool for 5 minutes before serving; it will continue to thicken as it cools.
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13
Transfer to a serving bowl and garnish with crushed roasted peanuts, fresh cilantro, and a drizzle of chili oil if you enjoy extra heat.
💡 Chef's Tips
Always use 'natural' peanut butter (the kind that is just peanuts and salt) for the best texture and to avoid an overly processed flavor. If you cannot find tamarind paste, you can substitute it with an extra tablespoon of lime juice mixed with a teaspoon of brown sugar. For a smoother, restaurant-style texture, you can briefly run the finished sauce through a blender, though the hand-whisked version has a lovely rustic charm. To prevent a 'skin' from forming on the sauce as it cools, place a piece of parchment paper or plastic wrap directly on the surface of the sauce. This sauce keeps beautifully in the fridge for up to 7 days; simply reheat gently with a splash of water to loosen it back up.
🍽️ Serving Suggestions
Serve alongside grilled Tofu Satay skewers or Tempeh for a high-protein plant-based feast. Use it as a rich dressing for a 'Gado Gado' style salad with blanched green beans, bean sprouts, and boiled potatoes. Drizzle generously over a warm bowl of rice noodles and stir-fried crisp vegetables. Pair with fresh, crunchy spring rolls or cucumber spears for a refreshing appetizer. Excellent when served with a cold Singha beer or a chilled Jasmine green tea to balance the richness.