A rich, velvety curry sauce packed with peanuts, coconut & Thai spice. Comes together fast & keeps for weeks. Pour it over literally anything.
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Peanut Curry Sauce Recipes
From delicious noodles, to quick spicy beans on toast, check out our recipes designed to make this curry sauce truly shine.
From delicious noodles, to quick spicy beans on toast, check out our recipes designed to make this curry sauce truly shine.
Serves
6
Thai Red Curry Paste
Soy Sauce
Fresh Coriander
Full-Fat Coconut Milk
Garlic
Passata
Vegetable Stock
Smooth Peanut Butter
Lime
Salt
Black Pepper
Peanut Curry Sauce Recipes
From delicious noodles, to quick spicy beans on toast, check out our recipes designed to make this curry sauce truly shine.
From delicious noodles, to quick spicy beans on toast, check out our recipes designed to make this curry sauce truly shine.
Serves
6
Thai Red Curry Paste
Soy Sauce
Fresh Coriander
Full-Fat Coconut Milk
Garlic
Passata
Vegetable Stock
Smooth Peanut Butter
Lime
Salt
Black Pepper
Unlock Mob Premium
Peanut Curry Sauce Recipes
From delicious noodles, to quick spicy beans on toast, check out our recipes designed to make this curry sauce truly shine.
From delicious noodles, to quick spicy beans on toast, check out our recipes designed to make this curry sauce truly shine.
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Step 1.
Finely grate the garlic. Finely slice the coriander, stalks and all. Whisk the peanut butter through the stock.
Step 2.
Set a saucepan over a medium-high heat and pour in half of the coconut milk. Let it bubble away, stirring now and then, until the fat splits and the solids start to toast and brown slightly, this gives the sauce loads of flavour.
Step 3.
Stir in the curry paste, coriander and garlic. Cook for 2-3 mins until fragrant.
Step 4.
Pour the soy sauce and let it fully evaporate. Then add the passata, bring to the boil and simmer for 5-10 mins until slightly thickened.
Step 5.
Pour in the peanutty stock mixture along with the rest of the coconut milk. Stir to combine, bring back to the boil and then reduce the heat. Simmer for 15–20 mins, stirring occasionally, until thickened to your liking.
Step 6.
Once it’s nice and glossy, taste and season with salt, black pepper and a good squeeze of lime juice.
Step 7.
Pour the sauce into a clean, heatproof jar and seal it tightly. Let it cool fully before storing (if sealed properly, it’ll keep at room temperature for 1 month. If not sealed, store it in the fridge and use within 2 weeks).
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Notes (1)
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Katie H.
a few seconds ago
How many ml of passata?
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