Coconut meet peanut butter…
That’s what makes the magic of spicy Thai peanut sauce – the pairing of deliciously creamy and exotic coconut milk with nutty and earthy peanut butter. Red curry paste and brown sugar add a delicious Thai-spiced sweetness. And then there’s the touch of cayenne pepper to add a simmer underneath it all. It’s not an overwhelming heat – just enough to complement all the other flavors going on here (but add more if you want to kick it up a notch!)
This is an exceptional party sauce for chicken, beef, and shrimp satay. Or try drizzling it over salads for a real exotic flair. It’s delicious, too, simply mixed with noodles, or try it with grilled salmon. The flavors pair very well with the rich flavor of the fish.
- In a saucepan over medium heat, add the red curry paste and coconut milk. Stir to combine and heat until simmer.
- Add the peanut butter, dark brown sugar, fish sauce, and cayenne pepper. Stir to combine.
- Simmer the sauce for approximately 5 minutes, stirring often, allowing the sauce to thicken. Add additional cayenne to taste if more heat is desired.
- Remove from the heat and allow the sauce to sit for 3 minutes. Serve the sauce warm.