Red Curry Dressing is a creamy Thai peanut sauce made with coconut milk, red curry paste, peanut butter, and fresh lime juice. Serve as a salad dressing on Red Curry Quinoa Salad or drizzle over Grilled Tofu and Roasted Okra.
One Recipe Leads to Another
This dressing began as a simple component of my Red Curry Quinoa Salad, but I soon started using it in other ways, including as a dip for take-out sushi.
Red curry paste has a depth and complexity that are easy to underestimate, and this dressing is a simple way to let it shine without committing to a full curry dish. The base is coconut milk and peanut butter, which sounds like an unusual combination until you taste it, and then it makes complete sense. I made this dressing three times before finally giving it its own recipe.
How to Use Red Curry Dressing
This dressing doubles as a sauce and works well beyond salad. Here are a few ways to use it:
- Drizzled over grilled or baked tofu
- As a dipping sauce for spring rolls or fresh rice paper rolls
- Tossed with cold noodles for a quick peanut noodle bowl
- Spooned over roasted vegetables
- Used as a marinade for tofu or tempeh before cooking
- Drizzled over grain bowls with rice, quinoa, or farro
Ingredients for Red Curry Dressing
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Full-Fat Coconut Milk – The base of the dressing. Using full-fat is important here because light coconut milk will produce a thinner, less rich result.
- Creamy Peanut Butter – This is what gives the dressing its creaminess. Use a natural peanut butter with no added sugar for the best flavor. Almond butter or cashew butter also works well and gives the dressing a slightly different but equally good flavor profile.
- Thai Red Curry Paste – The bold, spicy base of the dressing. Heat levels vary by brand, so start with less if you are sensitive to spice and adjust from there. Once opened, it keeps well in the refrigerator for several weeks.
- Lime Juice – Brightens the whole dressing and balances the richness of the peanut butter and coconut milk.
- Maple Syrup – A small amount that rounds out the heat of the curry paste without making the dressing sweet.
- Fresh Garlic and Ginger – Finely grated rather than minced, so it incorporates smoothly into the dressing without any sharp chunks.
How to Make Red Curry Dressing
Prep: 5 min | Cook: 0 min | Total: 5 min | Yield: 1¾ cups
STEP ONE: Build the Base. In a small bowl, whisk together the coconut milk and peanut butter until smooth.
STEP TWO: Add the Flavor. Add the curry paste, lime juice, maple syrup, garlic, and ginger. Whisk until fully incorporated.
STEP THREE: Adjust the Heat and Serve. Adjust heat to taste. For more heat, add additional curry paste a small amount at a time. If the dressing is too spicy, a small drizzle of additional maple syrup or a splash of coconut milk will bring the heat down without significantly changing the flavor. Serve immediately.
Frequently Asked Questions
Yes. Start with 1 tablespoon of red curry paste for a milder dressing, then increase from there. Two tablespoons gives a moderate heat that most people find comfortable.
Yes. This dressing keeps well in an airtight container in the refrigerator. The coconut milk may solidify slightly when chilled. Let it come to room temperature and whisk well before using.
Storage
Store in an airtight container in the refrigerator. The dressing will thicken as it chills and the coconut milk may solidify slightly. Let it come to room temperature and whisk well before serving.
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Red Curry Dressing Recipe
Ingredients
- ¾ cup full-fat coconut milk
- ⅓ cup creamy peanut butter
- 2 tablespoons Thai red curry paste
- 3 tablespoons lime juice
- ½ tablespoon maple syrup
- ½ teaspoon fresh garlic finely grated
- ½ teaspoon fresh ginger peeled and finely grated
Instructions
- In a small bowl, whisk together the coconut milk and peanut butter until smooth.
- Add the curry paste, lime juice, maple syrup, garlic, and ginger. Whisk until fully incorporated.
- Adjust heat to taste. For more heat, add additional curry paste a small amount at a time. If the dressing is too spicy, a small drizzle of additional maple syrup or a splash of coconut milk will bring the heat down without significantly changing the flavor. Serve immediately.
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