Warm the coconut milk:

Pour a can of unsweetened coconut milk into a saucepan or pot and bring it to a gentle simmer over medium heat. Stir vigorously to break it up and create a smooth base.

Add the red curry paste:

Once the coconut milk is warm, stir in your red curry paste (I use Maesri brand). Mix well until the paste fully dissolves into the coconut milk.

Add peanut sauce:

Stir in 3–4 tablespoons of Thai peanut stir fry sauce. I love Pretty Thai brand because it’s spicier and less sweet. But if you prefer a sweeter curry, go with a milder peanut sauce. Adjust to taste.

Simmer and thicken:

Bring the curry to a boil, then reduce to low-medium heat and let it simmer uncovered. Stir frequently to avoid sticking. Simmer for 5–10 minutes, or until it thickens into a gravy-like consistency. If you prefer a thinner sauce, cook it less.

I used shrimp for this version. I seasoned mine with garlic powder, paprika, and salt, drizzled with 1 tbsp of olive oil, and cooked them in my Cosori air fryer using the preset shrimp setting (about 6 minutes total, flipped at 4 minutes).

Assemble and serve:

Spoon the curry over cooked rice and top with shrimp (or your protein of choice). Serve hot and enjoy a restaurant quality Thai meal at home.