Thai Coconut Curry Sauce (Print-Friendly Version)
A rich Thai-style coconut curry sauce with aromatic spices, perfect for enhancing proteins or vegetables.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 tablespoons vegetable oil, preferably coconut oil
02 -
1 cup organic shallots, finely chopped
03 -
3 cloves garlic, minced
04 -
1 tablespoon fresh ginger, grated
05 -
1 tablespoon red curry paste, adjust based on spice preference
06 -
1 can coconut milk, 400ml, full-fat for richness
07 -
1 tablespoon fish sauce or soy sauce for a vegetarian version
08 -
1 tablespoon palm sugar or light brown sugar as a substitute
09 -
1 cup Thai basil leaves, washed and roughly chopped
10 -
1 lime, juice freshly squeezed
# How to Make It:
01 -
Heat the vegetable oil in a large saucepan over medium heat, approximately 180°C (350°F). Add the chopped shallots and sauté until they become translucent and fragrant, about 2-3 minutes.
02 -
Stir in the minced garlic and grated ginger. Cook for an additional minute until aromatic, but ensure they do not brown.
03 -
Incorporate the red curry paste into the mixture, stirring continuously for 2 minutes to allow the spices to bloom.
04 -
Pour in the coconut milk, fish sauce, and palm sugar. Stir gently to combine all ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld together for 15 minutes.
05 -
Remove the saucepan from heat. Stir in the chopped Thai basil leaves and freshly squeezed lime juice just before serving to maintain their fresh flavor.
# Extra Suggestions:
01 -
This sauce pairs perfectly with grilled prawns or sautéed vegetables. Adjust the red curry paste quantity to suit your spice tolerance.
02 -
For a thicker sauce, simmer the coconut milk for a longer duration to reduce it further.
03 -
A dash of soy sauce can enhance the umami flavor profile.