Recipe
Thai Red Curry Sauce
A rich Thai red curry sauce with coconut milk, chilli, garlic and warm spices. It comes together quickly in one saucepan and works with chicken, prawns, tofu or vegetables.
Ingredients
Method
15 mins prep15 mins cook30 mins total
Blend the shallots, garlic, ginger, red chillies, tomato purée, coriander and cumin with a splash of water until smooth.
Heat the oil in a saucepan and cook the paste for 3–4 minutes until fragrant.
Stir in the coconut milk, fish sauce and sugar. Simmer gently for 8–10 minutes until thickened.
Finish with the lime juice, taste and adjust the seasoning, then use the sauce with the chosen protein or vegetables.
Notes
Adjust the chilli to taste and use a vegetarian fish-sauce alternative where needed.
About this recipe
This Thai red curry sauce builds its flavour from shallot, garlic, ginger, red chilli, tomato purée and a little coriander, blended into a smooth aromatic paste. Cooking the paste in oil first removes its raw edge and deepens the colour before the coconut milk goes in.
Fish sauce, sugar and lime juice give the sauce the savoury, sweet and sharp notes that make it so versatile. Simmer it until lightly thickened, then add your chosen cooked protein or vegetables and serve with steamed rice or noodles.
It keeps well for a short time in the fridge, so the sauce can be prepared ahead for an easy midweek curry.
