Red Curry Peanut Sauce

Ingredients for Red Curry Peanut Sauce

• 2 tablespoons vegetable oil

• 80ml minced spring onions (about 3)

• 1 tablespoon minced peeled fresh ginger

• 2 garlic cloves, minced

• 2 tablespoons Thai red curry paste

• 170g smooth peanut butter

• 240ml canned unsweetened coconut milk

• 120ml (or more) low-salt chicken broth

• 1 tablespoon sugar

• 1 tablespoon soy sauce

• 1/2 teaspoons freshly ground black pepper

• 40ml fresh lime juice

• 1/2 cup chopped fresh coriander

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

How to make Red Curry Peanut Sauce

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 475ml , 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 coriander into sauce and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.