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I love this Thai red curry sauce recipe, it’s so versatile and so tasty. I have to admit, I think it’s one of the best Thai red curry sauces I’ve had.

I like to buy my Asian ingredients from a tradition Asian store as you can buy classic brands like Mae ploy & squid brand fish sauce. I prefer these over supermarket varieties. If you’re in Thailand, you can buy curry paste like below in little packs.

They are so many variations you could use the Thai red curry sauce, here are a few suggestions to try.

  • Steamed with mussels and a crusty baguette.
  • Pave of Salmon, wok Asian vegetables and steamed jasmine rice.
  • Shitake mushroom, tofu, peppers and bamboo shoots.
  • Pumpkin, aubergine and morning glory.
  • Chicken, courgettes and red peppers.
  • Broccolini, baby sweet corn and sweet potato.

This sauce makes enough for between 6-8 portions depending on how much you serve. It keeps really well in an airtight container for 2 weeks in the fridge also. So you can try a different variation in a week or so.

Personally I love the Thai red curry with a Pave of salmon, wok vegetables and steamed jasmine rice or fresh steamed mussels for a lighter lunch.

Enjoy the recipe below and happy cooking. #popupchefuk

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Thai Red Curry


  • Author: Paul Deehan
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

The Worlds best Thai red curry sauce. Aromatic and fiery, this Thai red curry sauce will wow your guests with delight. Serve with vegetables for a great healthy option or Chicken, peppers and bok choi for a meaty treat. 


Scale

Ingredients

2 tablespoons of Oil

½ large onion, diced

1 glove garlic

12 lemongrass sticks chopped

46 lime leafs

2 Tbsp fish sauce

2 Tbsp palm sugar (can use castor sugar as a substitute)

23 tbsp Thai red curry paste or homemade paste ( add less or more for required heat)

1 x 400g tinned tomatoes

2 x 400g coconut milk


Instructions

  1. Dice the onion, garlic and lemongrass really fine.
  2. Take the stalks out of the lime leaves and dice again really fine.
  3. Heat a saucepan with the oil.
  4. Add the diced onion, garlic, lemongrass and lime leaf into the pan.
  5. Cook for 3 minutes until really soft.
  6. Then add Thai red curry paste, fish sauce and grated palm sugar.
  7. Cook for a further minute.
  8. Add tins of tomatoes & coconut milk
  9. Simmer slowly  for 15-20 minutes
  10. Now the sauce is ready or you can cool and store for another time. 

  • Category: Asian
  • Cuisine: Thai

Keywords: Thai Red Curry

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