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.
Chef's notes
You can find the makrut lime leaves, galangal (Thai ginger) and lemongrass at any Asian supermarket or online.
Steps
1
Make the Sauce
Ingredients
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
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.
