Description
A flavorful and aromatic Red Thai Curry Sauce that is creamy, spicy, and perfect for adding a burst of Thai flavors to your favorite dishes.
Ingredients
Units
Scale
Main Ingredients:
- 1 tablespoon vegetable oil (or coconut oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3–4 tablespoons Thai red curry paste
Liquid Ingredients:
- 1 (14 oz) can full-fat coconut milk
- 1/2 cup chicken broth or water (adjust for consistency)
Seasonings:
- 1 teaspoon brown sugar
- 1 teaspoon fish sauce (optional, for umami)
- 1 teaspoon lime juice (or zest)
- Salt and pepper, to taste
- Red pepper flakes (optional, for extra heat)
Instructions
- Heat Oil: Heat oil in a medium saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 3–4 minutes.
- Add Aromatics: Stir in the garlic and ginger, and cook for another 1–2 minutes until fragrant.
- Introduce Curry Paste: Add the red curry paste and cook for 1 minute, stirring constantly to release its flavors.
- Combine Liquids: Pour in the coconut milk and chicken broth. Stir to combine.
- Season and Simmer: Add brown sugar, fish sauce (if using), and lime juice. Bring the sauce to a gentle simmer and cook for 10–15 minutes.
- Adjust Seasoning: Season with salt and pepper to taste. Add red pepper flakes if desired.
- Serve or Store: Use immediately or store for later use after cooling.
Notes
- Great as a simmer sauce for chicken, shrimp, tofu, or vegetables.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Vegan option: Omit fish sauce or use a plant-based alternative.
Nutrition
- Serving Size: ¼ cup
- Calories: 160
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
