Creamy Red Curry Peanut Satay Sauce
This Creamy Red Curry Peanut Satay Sauce is rich, tangy, and perfectly balanced with just the right amount of heat. It’s my go-to sauce for rice paper rolls, noodle bowls, or even as a dip.
Ingredients
- 2 tablespoon red curry paste
- 180 g natural peanut butter smooth
- 2 tablespoon maple syrup adjust to taste
- 2.5 teaspoon soy sauce
- 2 tablespoon apple cider vinegar or rice wine vinegar
- 2 tablespoon coconut cream
- 3 tablespoon fresh orange juice
- 1 teaspoon minced fresh ginger
- Add water to thin
- pinch of salt
- sesame seeds for garnish
Instructions
Combine ingredients:
- In a small saucepan, heat the red curry paste over low heat for 30 seconds to release the aroma.
- Add peanut butter, maple syrup, soy sauce, rice wine vinegar, coconut milk, orange juice, ginger, and sesame oil if using.
- Whisk continuously over low to medium heat until smooth, creamy, and slightly warmed — around 2–3 minutes. Don't let it boil; just heat gently to blend flavours.
Taste and adjust:
- Add splash of water to thin.
- Extra soy sauce for saltiness.
- Extra red curry for more spice.
- More maple syrup if you prefer sweeter.
Remove from heat:
- Sprinkle toasted sesame seeds over the top before serving.