LibreRecipes

Red Curry Peanut Sauce

Rating

Calories

736.0

Protein

16.0

Sodium

328.0

Fat

69.0

Try with chicken or beef satay, shrimp, or tofu.

2 tablespoons vegetable oil

1/3 cup minced green onions (about 3)

1 tablespoon minced peeled fresh ginger

2 garlic cloves, minced

2 tablespoons Thai red curry paste

3/4 cup smooth peanut butter

1 cup canned unsweetened coconut milk

1/2 cup (or more) low-salt chicken broth

1 tablespoon sugar

1 tablespoon soy sauce

1/2 teaspoon freshly ground black pepper

2 1/2 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro

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

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 2 cups, 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 cilantro into sauce and serve.