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Restaurant-style Pra Ram sauce over chicken and broccoli in a bowl with rice, cilantro, peanuts, and lime, Thai peanut curry sauce recipe.

Pra Ram Sauce Recipe (Creamy Restaurant Style Thai Peanut Curry)

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This easy Pra Ram sauce recipe combines coconut milk, peanut butter, and red curry paste to create a rich Thai peanut curry sauce just like your favorite restaurant version.
Course Sauce, sauces and spice blends, Seasoning and Sauces
Cuisine Thai, Thai-inspired
Servings 6 servings
Calories
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 1 can full fat coconut milk , 13.5 ounces
  • 1 to 2 tablespoons Thai red curry paste
  • 1/2 cup creamy peanut butter
  • 1 to 2 tablespoons soy sauce
  • 1 teaspoon fish sauce , optional
  • 1 to 2 tablespoons brown sugar or honey
  • 1 to 2 tablespoons fresh lime juice
  • 1/4 to 1/2 cup water or chicken broth , as needed

Garnishes

  • Crushed roasted peanuts
  • Fresh cilantro leaves
  • Thin sliced red chili
  • Lime wedges
  • Thin sliced shallots

Instructions

  • Place a medium saucepan over medium heat.
  • Add 2 tablespoons of coconut milk and the red curry paste. Stir and cook for 30 to 60 seconds until fragrant. This blooms the curry paste and deepens the flavor.
  • Pour in the remaining coconut milk and whisk until smooth.
  • Add the peanut butter and whisk until fully incorporated and creamy.
  • Stir in soy sauce, fish sauce if using, and brown sugar or honey.
  • Bring to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally. Do not boil.
  • Remove from heat and stir in fresh lime juice.
  • If the sauce is too thick, whisk in water or broth 1 tablespoon at a time until pourable but still creamy.

Notes

  • Bloom the curry paste first. Cook it briefly in a small amount of coconut milk for 30 to 60 seconds to deepen flavor.
  • Use medium heat only. High heat can cause the coconut milk to separate or turn oily.
  • Adjust consistency at the end. If too thick, whisk in warm water or broth 1 tablespoon at a time. If too thin, simmer a few minutes longer.
  • Add lime juice last. This keeps the flavor bright and balanced.
  • Taste before serving. Adjust salt with soy sauce, sweetness with sugar or honey, and brightness with extra lime.
  • Sauce thickens as it cools. Reheat gently and whisk in a splash of water if needed.
  • Make ahead friendly. Stores in the refrigerator up to 5 days and freezes up to 2 months.