This Thai peanut curry sauce recipe only takes 15 minutes to make and is an absolute favorite in our home! It is fast, easy, simple, and…delicious! Give this recipe a try.
You’ll also love my easy Thai Curry recipe for a fast, easy, and flavorful curry just as good as your favorite take-out!
This 15-minute Peanut Curry Sauce and Rice is the go-to recipe for my home and in our Top 40 List for menu rotation. I keep the ingredients in my pantry at all times to pull out on those evenings when you simply don’t have the time and energy to think about dinner. This flavorful recipe is fast, delicious, and nutritious.
What is curry paste made out of?
Onion, garlic, and chili paste are the base ingredients of curry pate and from there other spices like turmeric, cumin, and garam masala (to name only a few) are added, depending on which brand or the kind you use. My favorite red curry paste comes in a giant tub that I keep in the fridge. It lasts a long time!
If you don’t have curry paste you can absolutely still make this yummy dish! But, I would suggest picking some up for next time!
Start your rice or noodles first, and then begin your sauce. Mix your coconut milk (or chicken broth), water, and curry paste together and let that start simmering itself up to a boil. If you plan on using any veggies that take a bit to soften you want to get those started now, too. I’m all about the sugar snap peas and red peppers in my curry. I would recommend trying broccoli, green beans, mushrooms, bamboo shoots, and baby corn.
Be sure to add your veggies in with the milk and curry paste and give them enough time to cook before stirring in your peanut butter.
Can I make it without coconut milk?
Yes! If you don’t have coconut milk in your pantry or you don’t like it, you can substitute chicken broth. It has a different taste but is still delicious!
Note:
I’m a fan of Minute rice because it’s super fast and easy! For realz, keep this stuff in your pantry! Or, whatever version of rice your family prefers. It will make curry easy!
How do you make a good Thai Peanut Sauce?
The secret ingredient…peanut butter. Because we all have peanut butter in our pantries, this addition couldn’t be easier. Stir your peanut butter and spices into the milk and curry. Keep that simmering up gently.
Use natural peanut butter for the best flavor and consistency. Watch the ingredients on peanut butter…some contain sugar.
If you are wanting spinach, add it in at the time you add the peanut butter. It will get perfectly wilted without cooking too long.
I know! Isn’t that peanut curry sauce just gorgeous! And it was made it in 15 minutes while the rice was cooking up.
Tip:
Top your sauce with green onions and crushed peanuts.
Add a scoop of Peanut Curry sauce to a scoop of rice or noodles for the ultimate in flavorful, easy, and fast weekday dinners that your family will ask for again and again
15-Minute Peanut Curry Sauce
Ingredients
- 1 can coconut milk
- 1/2 cup water or chicken broth
- 1/4 cup red curry paste start with 1/2 that amount and work your way up to your liking
- 3/4 cup natural peanut butter
- 1/2 tablespoon salt
- 1/2 cup white OR brown sugar
- 2 tablespoons lime juice or apple cider vinegar
Instructions
- Put the coconut milk, water, and red curry paste into a large skillet on medium heat. Simmer for 3 minutes or until it starts bubbling on the edges.
- Add in any veggies or meat that you would like. (only add veggies or meat that need limited additional cooking. Hold veggies like spinach or green onions until the very end so they don't over-cook) Note: pre-cook any chicken or beef that you might want to add to insure it is fully cooked.
- Add the peanut butter, salt, sugar, and lime juice. Simmer for another 6-7 minutes stirring often.
- Serve with chopped green onions, chopped peanuts, and Minute® rice.
Video
Notes
Curry varies in heat from brand to brand. Add a small amount at the beginning of the recipe and keep adding as the recipe progresses until you reach the heat you want.
Nutrition
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Thank you. About to make it right now😀😀😀
You sure can substitute!! I think you’ll love it.
This sounds so delicious, I want to try it right now!!! Only thing is that I only have lemons currently, no limes. Is it possible to substitute, or is the flavor absolutely dependent on lime juice. Just being a bit impatient. Thank you.
“I DREAM about this curry sauce “… 🤣 Is there a better comment then that? I sure don’t think so. Loving the idea of cauliflower and am going to try that on my family. Thanks for stopping back to leave such a wonderful review!
I DREAM about this curry sauce. The first time I made it, I woke up at midnight wanting more… and I went and got myself leftovers! It’s delicious! It tastes a lot like the Thai peanut curry I get at a local place. It’s also a really forgiving recipe, I’ve been able to lower the sugar (just a bit, 1/3c) and up the peanut butter (I just eyeball it) and have it still be delicious (I just love PB). I dump an entire bag of steamed cauliflower in and tons of bell peppers and baby corn, and this recipe… I have it memorized, I love it so much. It takes me more than 15 minutes to make this, but it times PERFECTLY with my rice cooker. Start the rice, start the sauce, they end at the same time!
Go for it and let me know what you think! Also it really depends on your peanut butter. Most natural peanut butter doesn’t have any added sugar. But some of the standard peanut butter has a good amount added. So, it’s always good to check that.
Excellent recipe! This is soooo tasty! I was wondering about omitting the sugar or halfing it, so tasty with, but that is a lot of sugar!!
I am so glad to hear that! Tell her amazing job on cooking supper! I was about her age when I started cooking supper on a regular basis. But, I was also the oldest of 10 ;).
Made this tonight. Amazing! Really does resemble Thai takeout. I was looking for a recipe that would use up some leftover roast chicken. My 9-year-old daughter did the work and felt so accomplished when the rest of the family gave it rave reviews. This is definitely going on our regular rotation!
Yes, with chicken it is a good idea to saute the outside and let it finish cooking. But, this sauce will have an additional 7 minutes or so of cooking time and, depending on what meat you use, would be enough for shrimp or small bits of chicken to cook thoroughly. Good catch, though. I’ll make notes on the recipe.
It says to add meat that needs to be cooked, so I shouldn’t pre-cook my chicken before adding it to the sauce?
Love the swap of noodles for rice!! And more veggies is always a good thing :)
YUMMO Sauce! I substituted the rice for Pad Thai noodles and added thinly sliced red cabbage, julienne carrots, bean sprouts,& cilantro as a topper (plus it adds a pop of color!). The raw crunch of veggies and crushed peanuts makes for great texture. I also added some crushed red pepper flakes to give it a little bite.
You can use glass rice noodles. Delicious and they take absolutely no time to cook. You can basically just let them soak in hot water, while you make the sauce.
Rice takes all different kinds of time to cook, depending on what you use. I recommend using a quick rice or even a pre-cooked (Trader Joe’s has a great one in the freezer section!) for busy families. They are inexpensive and taste great! Of course, you can certainly make whatever kind of rice you prefer.
So. . . good rice also cooks in 15 minutes???