Thai Red Curry Sauce Recipe

Name: Thai Red Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 4 inch ginger, skin on, sliced and smashed; 1 large lemon grass, white part only, about 4-inch piece, smashed; 2 inch galangal, peeled and chopped; 2 dried red Thai chili; 2 teaspoons cumin powder; 1 teaspoon sweet paprika; 2 teaspoons red Thai curry paste; 1/4 cup tomato concassee; 2 cups coconut milk; 2-3 tablespoons lime juice; 2-3 tablespoons fish sauce; 1/2 cup Kaffir lime leaves; 1 cup Thai basil leaves; Salt and sugar, to taste

Servings: persons

2 tablespoons peanut oil
4 inch ginger, skin on, sliced and smashed
1 large lemon grass, white part only, about 4-inch piece, smashed
2 inch galangal, peeled and chopped
2 dried red Thai chili
2 teaspoons cumin powder
1 teaspoon sweet paprika
2 teaspoons red Thai curry paste
1/4 cup tomato concassee
2 cups coconut milk
2-3 tablespoons lime juice
2-3 tablespoons fish sauce
1/2 cup Kaffir lime leaves
1 cup Thai basil leaves
Salt and sugar, to taste

1
In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal.
2
Cook until glossy and aromatic, stirring constantly, about 2 minutes.
3
Add the Thai chili and stir-fry another 30 seconds.
4
Add the cumin, paprika, red Thai curry paste and tomato.
5
Cook another 1-2 minutes, stirring constantly.
6
Deglaze saucepan with coconut milk and bring mixture to a boil.
7
Lower heat to a simmer, add the lime juice and fish sauce.
8
Allow to simmer for 10 minutes and reduce slightly.
9
Season to taste with salt and sugar.
10
Remove from heat and steep for 20 minutes.
11
Strain and use as needed.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons peanut oil, 4 inch ginger, skin on, sliced and smashed, 1 large lemon grass, white part only, about 4-inch piece, smashed, 2 inch galangal, peeled and chopped, and more.

Yes, Thai Red Curry Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Red Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions