Gluten-Free Authentic Red Curry Sauce

Indulge in the bold and vibrant flavors of this **Gluten-Free Authentic Red Curry Sauce**, a true celebration of Thai cuisine crafted without compromising dietary needs. This homemade curry paste combines the smoky heat of rehydrated red chili peppers with the aromatic blend of toasted coriander, cumin, and white peppercorns, while fresh lemongrass, kaffir lime leaves, and cilantro roots provide a citrusy undertone. Stirred into creamy coconut milk and perfectly balanced with gluten-free fish sauce, palm sugar, and a hint of lime juice, this sauce delivers a rich, velvety base for your favorite proteins or vegetables. Ready in just 35 minutes, this gluten-free red curry sauce is the ultimate choice for those craving authentic Thai flavors with a wholesome twist. Perfect for meal prep or quick weeknight dinners, it’s as versatile as it is irresistible!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 5 pieces Red chili peppers
• 3 pieces Shallots
• 4 pieces Garlic cloves
• 1 inch piece Fresh ginger
• 1 piece Lemongrass stalk
• 2 pieces Cilantro roots
• 3 leaves Kaffir lime leaves
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon White peppercorns
• 0.5 teaspoon Salt
• 1 teaspoon Shrimp paste (gluten-free)
• 400 ml Coconut milk
• 2 tablespoons Fish sauce (gluten-free)
• 1 tablespoon Palm sugar
• 1 tablespoon Lime juice

Directions

Step 1

Step 1: Start by soaking the red chili peppers in warm water for about 10 minutes to rehydrate them. Once done, drain and roughly chop them.

Step 2

Step 2: Peel and roughly chop the shallots, garlic, and ginger. Prepare the lemongrass by removing the outer layers and slicing the tender part thinly.

Step 3

Step 3: In a dry pan over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns until aromatic, approximately 3 minutes. Allow them to cool slightly.

Step 4

Step 4: Using a mortar and pestle or a food processor, pound or blend together the red chili peppers, shallots, garlic, ginger, lemongrass, cilantro roots, and kaffir lime leaves.

Step 5

Step 5: Add the toasted spices (coriander, cumin, and white peppercorns), salt, and shrimp paste to the mixture and continue to pound or blend until a smooth paste is formed.

Step 6

Step 6: Heat a medium saucepan over medium heat and add the red curry paste. Stir-fry the paste for about 2-3 minutes to release its flavors.

Step 7

Step 7: Pour in the coconut milk and stir well with the paste. Bring to a simmer and let it cook for about 10 minutes until the sauce thickens.

Step 8

Step 8: Season the curry sauce with gluten-free fish sauce, palm sugar, and lime juice. Stir and taste, adjusting the saltiness and sweetness if needed.

Step 9

Step 9: Use this red curry sauce as a base for your favorite proteins or vegetables, or store it in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(708.0g)

Amount per serving	% Daily Value*
Calories	406.0

Total Fat 2.9g	0%
Saturated Fat 0.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1284.0mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 7.6g	0%
Total Sugars 51.9g
Protein 7.1g	0%

Vitamin D 0IU	0%
Calcium 188.4mg	0%
Iron 10.3mg	0%
Potassium 1288.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.8%

Protein: 6.3%

Carbs: 87.8%