Comments 6

Peanut Butter & Coconut Curry Sauce

I’ve been making several variations of this for a while, and a fair few of you have asked me to publish its recipe, but I’ve never been 100% sure on what exactly I’ve been putting into it. I can be a real auto pilot cook, and as a grown up with ADHD (which means I don’t make memories in the same way as other humans because my brain doesn’t always pay attention to what’s going on, or something) that means I often can’t actually tell you what’s on the plate in front of me that I literally just set down on the table. A source of frustration for me, my friends, the internet, you get it.

I can hardly even use that as an excuse, because it’s not a particularly long list of ingredients, and it’s far from complicated. Never matter though, I no longer need excuses either way, for I have finally written down exactly how much of what goes into where.

Peanut Butter and Coconut Curry

This is a really easy, reliable and versatile sauce. Easily veganisable if you swap out the chicken stock for water or a little plant-based milk, or.. duh.. vegetable stock – for some reason that occurred to me last. In order to shoot for this blog post I just knocked it up with ever so slightly boring chicken and rice, but it would go great with pretty much anything. Fish, veggies, tofu, noodles, I’ve had it with all of the above and it’s been banging every single time.

This recipe yields about five servings, I’d say, it keeps nicely in the fridge to be reheated with something new and exciting the next day.

1 can coconut milk
1 small red onion, chopped finely
3 tbsps medium curry powder (more or less to your taste)
1 tbsp maple syrup
4 very generously heaped tbsps peanut butter
500ml chicken stock

  1. Heat a small amount of oil in a saucepan and cook the onions on a medium heat until soft.
  2. Make a paste with the curry powder, maple syrup and 2-3 tbsps water. Add this to the onions and cook for a minute.
  3. Add the coconut milk, stirring to let the creamy bit and the watery bit become one. Followed by the peanut butter and chicken stock. Bring to the boil, then simmer on a low heat until thickened to your personal preference.

Twitter // Instagram // Facebook // Bloglovin’ // Vine

Peanut Butter Coconut Curry Sauce

This entry was posted in: Recipes


  1. Pingback: My Most Popular Recipes of 2017 | Cate in the Kitchen

  2. Pingback: Movies, Meals & Muddling Through Life - February 2018 - Munchies and Munchkins

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s