Peanut Sauce I

This is a version of a peanut sauce served by a Thai street vendor at the night market in Hua Hin. It has more texture than others because peanuts are used instead of peanut butter.


makes 375 ml / 1-1/2 cups

  • 3/4 cup roasted unsalted peanuts
  • 1-1/2 cups coconut milk
  • 1 tbsp. red curry paste
  • 2 tbsp. palm or brown sugar
  • 1 tbsp. fish sauce
  • 1 tbsp. tamarind paste or lime juice

( Cooking Conversions )


In a food processor or by hand, coarsely chop peanuts (if you are using a food processor, be careful not to chop too much or you will end up with peanut butter consistency).

In a saucepan, combine coconut milk and curry paste. Add sugar, fish sauce, tamarind paste and chopped peanuts.

Bring to a boil, reduce heat to medium and cook, stirring often, for 6 to 8 minutes, or until sauce has thickened slightly.

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