Red Curry Peanut Sauce Recipes

RED CURRY PEANUT SAUCE

Red Curry Peanut Sauce 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

Time 10m

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, Carbohydrate 3.5 g, Fat 7.2 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 210.2 mg, Sugar 0.7 g

RED CURRY PEANUT SAUCE

Red Curry Peanut Sauce image

Provided by Steven Raichlen

Categories Sauce Quick & Easy Backyard BBQ Curry Low Cholesterol Soy Sauce Peanut Butter Bon Appétit

Yield Makes 2 cups

Number Of Ingredients 14

Ingredients

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

Steps:

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.

RED CURRY PEANUT SAUCE

Red Curry Peanut Sauce image

I had some leftover red curry paste, so I made this sweet and spicy dipping sauce for some vegetable lettuce wraps. I imagine this would be great for dipping spring rolls, or cubes of fried tofu too. Not a fan of red curry paste, or don't have any on hand? This sauce is delicious without it too.

Provided by Kozmic Blues

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup peanut butter, all natural
1/4 cup vegetable broth or 1/4 cup water
1 1/2 tablespoons brown sugar
1 1/2 tablespoons fresh ginger, grated
1 shallot, minced
2 tablespoons lime juice
1 teaspoon garlic, minced
1/2 teaspoon red chili pepper flakes (to taste) or 1/2 teaspoon hot sauce (to taste)
1 tablespoon red curry paste

Steps:

Mix ingredients until well combined and smooth.
Serve with your favorite lettuce wraps, spring or summer rolls.

Nutrition Facts : Calories 109.3, Fat 8.2, SaturatedFat 1.7, Sodium 78.1, Carbohydrate 6.8, Fiber 1.1, Sugar 4.1, Protein 4.2

RED-CURRY PEANUT DIPPING SAUCE

Red-Curry Peanut Dipping Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories Garlic Nut Vegetable Quick & Easy Peanut Curry Hot Pepper Summer Shallot Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 8

Ingredients

1/4 cup roasted salted peanuts
1 tablespoon packed palm or dark brown sugar
2 to 3 teaspoons Thai red curry paste
8 to 10 tablespoons water
2 tablespoons peanut or vegetable oil
3 garlic cloves, finely chopped
1/4 cup finely chopped shallot (about 1 large)
2 fresh Thai or serrano chiles (2 to 3 inches; preferably red) including seeds, thinly sliced crosswise

Steps:

Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand.
Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved.
Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts.
Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency.

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