Recipes > Thai Red Curry Sauce

Thai Red Curry Sauce

Details

The Goldilocks of curry sauces, Thai red curry has a deeper, bolder flavor than yellow curry but less of a spicy kick than green curry. Roasted red bell peppers give it an enticing orange hue while a medley of irresistible spices—including cumin and coriander—meld together into a mind-blowingly-good sauce. Fragrant lemongrass, makrut lime leaf, and galangal (Thai ginger) bring in notes of citrus that pair perfectly with a touch of creamy peanut butter. Not sure how to use this versatile sauce? Simmer veggies in it and spoon everything over a bed of rice, or use it as a delicious alternative to traditional Pad Thai sauce. Tip: If you can’t find makrut lime (kaffir lime) leaves, substitute the same amount of fresh lime zest. No fresh galangal? Substitute the same amount of grated fresh ginger.
  • Serves: 4
  • Active Time: 15 mins
  • Total Time: 15 mins
  • Views: 1,367
  • Success Rating: 0% (?)
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Steps

Step 1: Make the Sauce

Make the Sauce
  • 1 cup jarred roasted red bell peppers
  • ¼ medium yellow onion, cut into large pieces
  • ¼ cup fresh lime juice
  • 12 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 5 dried chiles de árbol or other dried red chiles, seeds removed
  • 3 tablespoons pure cane sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground lemongrass
  • ½ teaspoon ground galangal
  • ½ teaspoon ground makrut lime leaf
  • ½ teaspoon sea salt
  • ¼ teaspoon ground white pepper
  • 2 tablespoons peanut butter

Method

In a food processor or blender combine all ingredients except peanut butter. Add 1 cup water and process until uniformly blended.

Transfer mixture to a small saucepan. Bring to boil and then immediately reduce heat. Cover and simmer 10 minutes.

Stir in peanut butter and simmer 1 minute more. Let cool to room temperature.

To Store: Refrigerate in a glass jar up to 1 week. Or freeze in a freezer-safe container up to 2 months.

Chef's Notes

You can find the makrut lime leaves, galangal (Thai ginger) and lemongrass at any Asian supermarket or online.

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