Gluten-Free Authentic Red Curry Sauce
Rich, aromatic, and completely gluten-free, this Authentic Red Curry Sauce brings the vibrant flavors of Thailand straight to your kitchen. Crafted with fresh ingredients like red chili peppers, lemongrass, kaffir lime leaves, and cilantro roots, this recipe combines bold spices—coriander, cumin, and white peppercorns—to create a paste that's brimming with depth and complexity. Enhanced with creamy coconut milk, gluten-free fish sauce, and a hint of palm sugar, this versatile curry sauce delivers the perfect balance of heat, sweetness, and tang. Whether you’re pairing it with tender chicken, fresh vegetables, or seafood, this homemade sauce elevates any dish with its authentic, restaurant-quality taste—all in just 35 minutes. Perfect for meal prepping, it can be stored for up to a week, ensuring you have a flavorful gluten-free base ready to transform your meals at any time.
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Recipe Information
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
Instructions
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: 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: 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: 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: 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: 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: 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: 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: 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
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 51.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1288 mg | 27% | |
*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.
