Soy-Free Authentic Red Curry Sauce

Dive into the bold, aromatic flavors of this Soy-Free Authentic Red Curry Sauce, a true gem of Thai-inspired cuisine. Crafted from scratch, this recipe offers a perfectly balanced medley of dried red chilies, fresh galangal, zesty kaffir lime, and fragrant lemongrass, blended with toasted coriander and cumin for a rich and earthy spice base. Coconut milk lends a creamy texture, while tamarind paste and palm sugar provide a tangy-sweet harmony. Free from soy yet brimming with authentic flavors, this vibrant curry sauce is perfect for elevating your favorite stir-fries, noodles, or protein dishes. Ready in just 40 minutes, it’s a versatile, preservative-free option that can be made ahead and stored for busy weeknight meals. Perfect for those craving delicious Thai flavors at home!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces Dried red chilies
• 2 pieces Shallots
• 4 pieces Garlic cloves
• 1 inch piece Fresh galangal
• 2 stalks Lemongrass
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Shrimp paste
• 1 teaspoon Kaffir lime zest
• 1 teaspoon Ground white pepper
• 1 teaspoon Salt
• 400 ml Coconut milk
• 2 teaspoons Palm sugar
• 1 tablespoon Tamarind paste
• 2 tablespoons Vegetable oil

Directions

Step 1

Soak the dried red chilies in hot water for 10 minutes until they are softened. Drain and set aside.

Step 2

Peel and roughly chop the shallots and garlic.

Step 3

Peel and thinly slice the fresh galangal.

Step 4

Remove the outer leaves of the lemongrass and finely slice the inner stalks.

Step 5

In a dry skillet over medium heat, toast the coriander seeds and cumin seeds for about 2 minutes until they are fragrant. Be careful not to burn them.

Step 6

In a blender or food processor, combine the soaked chilies, chopped shallots, garlic, sliced galangal, lemongrass, toasted coriander and cumin seeds, shrimp paste, kaffir lime zest, ground white pepper, and salt. Blend until you achieve a smooth paste. You may need to add a little water to help the blending process.

Step 7

In a medium saucepan, heat the vegetable oil over medium heat. Add the curry paste and fry it for about 5 minutes, stirring continuously, until it becomes fragrant and darker in color.

Step 8

Add the coconut milk to the saucepan and stir well to combine with the curry paste. Bring to a simmer.

Step 9

Stir in the palm sugar and tamarind paste until fully dissolved and blended into the sauce.

Step 10

Simmer the curry sauce gently for about 10 minutes to allow the flavors to meld and thicken slightly. Adjust seasoning to taste.

Step 11

Remove from heat and use this red curry sauce in your favorite dishes or store it in an airtight container in the fridge for up to one week.

Nutrition Facts

Serving size	(696.8g)

Amount per serving	% Daily Value*
Calories	716.2

Total Fat 30.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 18mg	0%
Sodium 3063.4mg	0%
Total Carbohydrate 115.1g	0%
Dietary Fiber 9.0g	0%
Total Sugars 50.4g
Protein 10.0g	0%

Vitamin D 0IU	0%
Calcium 289.4mg	0%
Iron 17.2mg	0%
Potassium 2130.1mg	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: 35.3%

Protein: 5.2%

Carbs: 59.5%