Vegan Authentic Red Curry Sauce

Elevate your meals with this rich and flavorful Vegan Authentic Red Curry Sauce, a fragrant blend of bold spices and creamy coconut milk that brings the essence of Thai cuisine to your table. Made from scratch, this sauce features a base of vibrant red chili peppers, zesty lime, and aromatic lemongrass, enhanced by freshly ground coriander and warming turmeric. Toasted spices and sautéed curry paste unlock layers of depth, while soy sauce, brown sugar, and a hint of salt tie everything together in sweet-savory harmony. Quick to prepare yet deeply satisfying, this versatile recipe pairs perfectly with vegetables, tofu, or your favorite protein for a hearty and wholesome meal. Whether you’re seeking a plant-based dinner idea or a cozy curry night at home, this vegan red curry sauce delivers authentic flavor in just 35 minutes.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Red chili peppers
• 3 small, roughly chopped Shallots
• 2 inches, peeled and chopped Fresh ginger
• 4 pieces, peeled Garlic cloves
• 1 piece, outer layers removed and chopped Lemongrass stalk
• 1 teaspoon Lime zest
• 1 teaspoon Coriander seeds
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 2 tablespoons Soy sauce
• 1 can (14 ounces) Coconut milk
• 1 tablespoon Vegetable oil
• 0.5 teaspoon Salt
• 1 teaspoon Brown sugar
• 0.5 cup Water

Directions

Step 1

Start by preparing your ingredients: roughly chop the red chili peppers, shallots, ginger, and lemongrass stalk. Peel the garlic cloves.

Step 2

In a small dry skillet over medium heat, toast the coriander seeds for about 2 minutes until fragrant.

Step 3

Transfer the toasted coriander seeds to a mortar and pestle or spice grinder and grind them into a powder.

Step 4

In a blender or food processor, combine the chopped chili peppers, shallots, ginger, garlic, lemongrass, lime zest, ground coriander, ground cumin, ground turmeric, and soy sauce.

Step 5

Blend the ingredients until you form a smooth paste, adding a tablespoon of water if needed to help the blending process.

Step 6

In a large skillet over medium heat, heat the vegetable oil. Add the curry paste and sauté it for about 5 minutes, stirring frequently, until it becomes fragrant and slightly deepens in color.

Step 7

Pour the coconut milk into the skillet with the curry paste and stir well to combine. Bring the mixture to a gentle simmer.

Step 8

Add salt and brown sugar to the sauce, stirring until they dissolve completely.

Step 9

Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly and all the flavors meld together.

Step 10

Taste the sauce and adjust the seasoning with more salt or sugar if needed.

Step 11

Remove the sauce from the heat and let it cool slightly. The red curry sauce is now ready to be used with your choice of vegetables or tofu.

Nutrition Facts

Serving size	(794.1g)

Amount per serving	% Daily Value*
Calories	461.8

Total Fat 15.8g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 8.4g
Cholesterol 0mg	0%
Sodium 2427.5mg	0%
Total Carbohydrate 82.0g	0%
Dietary Fiber 7.1g	0%
Total Sugars 41.4g
Protein 8.5g	0%

Vitamin D 0IU	0%
Calcium 178.2mg	0%
Iron 10.2mg	0%
Potassium 1086.7mg	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: 28.2%

Protein: 6.7%

Carbs: 65.1%