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.

No additional tips available.

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

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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.

Thai Red Curry Sauce

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