Level up your cooking skills with the best red curry sauce! You’ll want to not only add this to everything, but it’s a meal planner’s dream sauce!
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Have you ever sat and wondered how some people seem to have it all together? The answer is simple – the plan ahead.
Even if that’s not you, this easy red curry sauce will show you that it’s possible to not only do a little planning, but also have recipes ready for you at the drop of a pin.
You can prep this ahead and store it for up to a week so any time that you are feeling down and out about what to make, you’ll open the fridge, see this sauce, and know that it’s calling your name!
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Why You’ll Love This Recipe
- Restaurant Quality– People will be begging you for this recipe! It’s so rich and flavorful, you won’t be able to get enough.
- Quick– This sauce is ready in 10 minutes!
- Kid-Approved – Our kids love this recipe so much and we know yours will too. They keep asking for more and are disappointed when I say there isn’t any.
Ingredients and Substitutions:
Gather your ingredients! See my recipe card below for a complete list of the ingredients with measurements.
- Red Curry Paste – this is the base flavor that we want to shine in our dish. It’s rich, spicy, and bold. Those flavors really shine on elevating any dish you use this sauce in
- Coconut Milk – For us, this is the best substitute for heavy cream that doesn’t use dairy.
- Substitute: You can use another a creamy non-dairy milk, like soy or creamy oat. It will likely take longer to cook down and thickened.
- Shallot, Ginger and Garlic – our aromatics of the dish build the base level of flavor
- Substitute: You can use yellow or white onion in place of the shallot
- Lime – the acidity helps heighten the flavors of the dish.
- Spices – we’re using a blend of coconut sugar, turmeric, ground coriander, salt and pepper to elevate the flavor of the dish
- Coconut Oil – helps to add a richness and blend all the ingredients together well.
- Substitute: Use olive oil or vegetable stock if needed
Other must try vegan sauce recipes:
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Quick Red Curry Sauce Recipe
Ingredients
- 2 tablespoon coconut oil
- 1 shallot, diced
- 1 inch fresh ginger, grated (2.5cm)
- 3 cloves garlic, minced
- 1 ½ teaspoon coconut sugar
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ tablespoon red curry paste
- 13.5 oz canned full fat coconut milk (400mL)
- 1-2 tablespoon chili garlic sauce
- 1 tablespoon soy sauce
- 1 lime juiced
Instructions
- In a skillet over medium heat, add 2 tablespoon coconut oil and let melt. Add 1 diced shallot into the skillet and saute for 2 minutes.
- Add in 1 inch grated ginger and 3 cloves garlic and stir together. Add 1 ½ teaspoon coconut sugar, 1 teaspoon each turmeric and ground coriander, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir together again. Let cook for 30 seconds, careful not to burn.
- Add 1 ½ tablespoon curry paste and stir together with other ingredients until a paste forms.
- Add 1 can of coconut milk, 1 tablespoon soy sauce, 1-2 tablespoon chili garlic sauce and the juice of 1 lime. Stir together until all the ingredients are a uniform consistency and no paste chunks remain. Let heat until thickened about 3-5 minutes. Remove from heat and serve.
Video
Nutrition
Frequently Asked Questions:
Yes. Store in an air tight freezer safe container for up to 3 months.
Yes! Make and then store in air tight containers in the fridge for up to 5-7 days.
Yes! Use olive oil instead of coconut oil. For the canned coconut milk, you’ll want to use a safe for you creamy non-dairy milk, like soy or creamy oat. Note that carton non-dairy milk may take longer to cook down and thickened. The soy sauce can be replaced with coconut aminos for tamari, soy sauce, or a no soy soy sauce if needed.
This can be served room temperature or hot. Try it as a sauce for your tofu, a dip for your fries, over rice, pasta and so much more!
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