Red Curry Nut Sauce

Name: Red Curry Nut Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2¼ cups (560 ml)
Cuisine: Asian
Ingredients: 2 Tbsp (30 ml) Vegetable Oil; 1 Tbsp red curry paste (14.55 ml) Chili Garlic; 2 cups (480 ml) Coconut Milk; 2 Tbsp chunky (to taste; mid) Peanut Butter; 2 Tbsp (30 ml) Fish Sauce; 2 Tbsp (25 g) Sugar; 1/2 tsp (2.5 ml) Rice Vinegar

Independent adaptation of a publicly published Jet Tila recipe. Not affiliated with, sponsored by, or endorsed by Jet Tila.

DIP · CHICKEN SATAY & GRILLED MEATS

In the published recipe, this is the dip for chicken satay.

Jet Tila's satay peanut sauce for chicken satay.

On the jar

SATAY PEANUT

Method: simmer
Yield: about 2¼ cups
Ingredients: 7
Jar batch: 0.45× recipe

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Ratio

COCONUT MILK 480 mlVEGETABLE OIL 30 mlFISH SAUCE 30 ml

Ingredients

Vegetable Oil2 Tbsp (30 ml)
Chili Garlic1 Tbsp red curry paste (14.55 ml)
Coconut Milk2 cups (480 ml)
Peanut Butter2 Tbsp chunky (to taste; mid)
Fish Sauce2 Tbsp (30 ml)
Sugar2 Tbsp (25 g)
Rice Vinegar1/2 tsp (2.5 ml)

Method

Pour to the lines in order (bottom → top): COCONUT MILK, VEGETABLE OIL, FISH SAUCE.
Shake-to-line (dashed marks): add PEANUT BUTTER. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SUGAR (about 1 Tbsp), CHILI GARLIC (about 1½ tsp), RICE VINEGAR (about ¼ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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You found this recipe once. On a PantryFlex jar it's printed in glass. Pour to the line, shake cold, then simmer; the herb ratio stays fixed even when the bunch looks different.

1 kitchen · 1 national award

Red Curry Nut SauceNATIONAL AWARD WINNEROn the jar: SATAY PEANUT
Korean Gochujang SauceNATIONAL AWARD WINNEROn the jar: KOREAN
Thai Fish Hot SauceNATIONAL AWARD WINNEROn the jar: PAD THAI
Nam Pla PrikNATIONAL AWARD WINNEROn the jar: NAM PLA

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Provenance

Thai–Chinese-American chef and Food Network host based in Los Angeles; James Beard Cookbook Award finalist lineage. Family restaurant roots and published Thai technique books.

Originally published as Satay Peanut Sauce.

Adapted from a Jet Tila recipe (Jet Tila / Food Network chicken satay).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Jet Tila / Food Network chicken satay (published as “Satay Peanut Sauce”). Full citation lives in Provenance.

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