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Thai Curry Sauce

February 17th, 2007 Leave a comment Go to comments

This is an incredible sauce, and one of my first recorded recipies. Usually I just cook without regard to ingredient lists, measuring cups, etc. However, enough people asked me how to make this gem that I finally paid attention when I made it so I could pass the secrets on to all of you! This is simple, tasty, and sure to please.


  • 1 Can coconut milk
  • juice from 1 medium orange (about 1/4 cup)
  • 2 Tbsp. peanut butter
  • 2 Tbsp. basil
  • 2 Tbsp. fish sauce
  • 1 Tbsp. brown sugar
  • 1 Tbsp. turmeric
  • 1 Tbsp. ground ginger
  • 2 cloves garlic (crushed)
  • 1 tsp. cinnamon
  • 1 tsp. crushed red pepper (if you like it spicy)
  • 1/2 tsp. red pepper flakes

Heat coconut milk in a medium saucepan. Once its warm, begin adding ingredients (in no particular order). Keep this in mind: red pepper powder & flakes make it spicy, sugar and juice make it sweet, and fish sauce makes it salty. The amounts of the spices listed aren’t fixed, so play with them until you get just the flavor you want!

This is *just* a sauce, and you have to make something else to put the sauce on. I recommend stir-frying some onions, green peppers, Chinese eggplant (the long skinny ones), and some bean sprouts. Throw a few more peanuts in there too. Yum.

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  1. andrew
    February 21st, 2007 at 00:11 | #1

    that sounds yummy.

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