Sugar-Free Authentic Red Curry Sauce

Elevate your culinary creations with this Sugar-Free Authentic Red Curry Sauce, a vibrant and flavorful recipe that’s free of added sugars while remaining true to traditional Thai cooking techniques. Bursting with the fiery heat of fresh red chili peppers and the aromatic blend of toasted coriander and cumin seeds, this sauce is a harmonious balance of spicy, savory, and citrusy notes. Key ingredients like galangal root, kaffir lime zest, and fresh lemongrass infuse a depth of authentic flavor, while the richness of coconut milk ties everything together. Perfect for pairing with your favorite proteins, vegetables, or noodles, this versatile curry sauce is not only easy to prepare in just 40 minutes but can also be made ahead and stored for convenience. Experience the essence of Thai cuisine in every spoonful of this sugar-free delight!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces Red chili peppers
• 4 pieces Shallots
• 6 pieces Garlic cloves
• 2 pieces Fresh lemongrass stalks
• 1 inch piece Galangal root
• 1 lime's zest Kaffir lime zest
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Shrimp paste
• 2 tablespoons Fish sauce
• 1 cup Coconut milk
• 1 cup Water

Directions

Step 1

Prepare the red chili peppers by removing the stems and seeds. If you prefer milder heat, you can reduce the number of seeds used.

Step 2

Peel and roughly chop the shallots and garlic cloves.

Step 3

Trim the lemongrass stalks to remove the dry outer leaves and cut into thin slices.

Step 4

Peel and finely slice the galangal root.

Step 5

In a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2-3 minutes. Remove from heat and grind them into a fine powder using a spice grinder or mortar and pestle.

Step 6

Combine the red chili peppers, shallots, garlic, lemongrass, galangal, kaffir lime zest, coriander, cumin, and turmeric in a blender or food processor.

Step 7

Add the shrimp paste, fish sauce, and a little bit of the water to the blender to assist with blending. Blend until you have a smooth paste, adding more water if necessary to facilitate blending.

Step 8

Once blended, transfer the curry paste to a saucepan. Add the remaining water and coconut milk.

Step 9

Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.

Step 10

Adjust seasoning to taste. The sauce should be rich and aromatic, with a balance of spicy, salty, and savory flavors.

Step 11

Allow the curry sauce to cool slightly before using. It can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.

Nutrition Facts

Serving size	(897g)

Amount per serving	% Daily Value*
Calories	431.9

Total Fat 3.6g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 18mg	0%
Sodium 3206.4mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 10.7g	0%
Total Sugars 32.4g
Protein 13.6g	0%

Vitamin D 0IU	0%
Calcium 310.8mg	0%
Iron 18.3mg	0%
Potassium 2277.6mg	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: 6.8%

Protein: 11.4%

Carbs: 81.8%