• Yield: Makes almost 2 cups

  • Time: 5 min prep, 3 min cooking, 8 min total

Some people love ketchup; others, barbecue sauce. In our home, this peanut coconut sauce is king. My daughter Abigail loves it so much that I often jokingly offer her some chicken with her sauce! She usually responds with a snarky grin, "More sauce, please."


Use this with the Thai Marinated Grilled Chicken Skewers recipe.



  • One 13.5-ounce can coconut milk

  • 1/4 cup creamy peanut butter

  • 1/4 cup firmly packed dark brown sugar

  • 1 tablespoon soy sauce

  • 1-1/2 teaspoons red curry paste



Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.


Cook's Note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator.


Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce.

From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow.