Ratios in traditional Thai peanut curry recipes I tried to make a Thai peanut curry and used a highly rated recipe:
I have no experience making Thai food and have only eaten it in restaurants.

It did occur to me that the peanut butter content seemed very high in that recipe. The resulting dish was in fact far too sweet and fatty and not nearly spicy enough. My first inclination would be to eliminate the sugar, reduce the peanut butter. The spiciness was easily remedied by the liberal application of sriracha. My goal is not just to make a tasty dish but to also be as authentic as possible.

What should I look for in an authentic Thai curry recipe? About what ratio of peanut butter should I expect? Should they add sugar as this one did?
Many Asian recipes, especially from the Thailand have large amounts of sugar in them.

Traditionally this would have been a more raw form of sugar, or just some sweet fruit paste

I would suggest first trying the original Asian dishes (i.e. go bush in Thailand, or find some recent Thai immigrants to hang with!), and then make you own sauces based on those experiences, but adjust ingredients to taste and sensibility