Grilled Shrimp in Thai Curry Peanut Sauce with Cilantro and Lime

I held a rooftop party yesterday and this was one of the things on the menu. I’m amazed at how well the sauce came out. It was so good that I was drinking it.

Yields 1 quart sauce.

shrimp[100% organic, shrimp from Thailand]

For the Shrimp

  • 1 lb shrimp, peeled with tail intact, deveined
  • ½ cup unsweetened coconut milk
  • 1 clove garlic, minced
  • ½ TBS ground tumeric
  • ½ TBS fish sauce
  • 1 tsp red curry paste
  • 1 tsp ground coriander
  • ½ tsp sugar
  • ¼ tsp dried ginger

In a large bowl, combine all ingredients except for the shrimp and mix well. Stir the shrimp in, cover, and marinate overnight in the refrigerator.

Grill/sauté/bake the shrimp until cooked through then skewer shrimp.

For the Peanut Sauce

  • 3 cups unsweetened coconut milk
  • 2 TBS Thai red curry paste
  • ½ cup (fresh) peanut paste
  • 1 tsp honey
  • 2 TBS soy sauce
  • 1 TBS fish sauce
  • 1 lime, juiced
  • 2 TBS brown sugar

Heat the coconut milk in a pot over medium heat. Add the red curry and whisk thoroughly to blend the paste into the milk. Add the remaining ingredients and simmer until thickened, about 5 minutes.

Take the pot off the heat, and let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with the grilled shrimp.

For the Garnish

  • Fresh cilantro, picked
  • Roasted peanuts
  • Sprouts (not pictured)
  • Lime wedges


Add the peanut sauce to the bottom of whatever you are using to serve, sprinkle and arrange the garnish ingredients. Place the shrimp skewer in the cup/glass and serve.

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