Nut-Free Thai Curry Sauce
Transform your favorite Thai dishes with this luscious and creamy Nut-Free Thai Curry Sauce! This allergy-friendly recipe swaps traditional nut-based ingredients for sunflower seed butter (or tahini), creating a rich, perfectly balanced curry sauce that’s safe for those with nut allergies. Made with full-fat coconut milk, nut-free red curry paste, fresh garlic, ginger, and a dash of lime juice for a hint of brightness, this sauce is packed with bold, authentic Thai flavors. Ready in just 25 minutes, it's an ideal choice for busy weeknights or meal prep. Pour this versatile and flavorful sauce over rice, noodles, stir-fry, or use it as the base for a comforting curry. Gluten-free and customizable in spice level, this recipe is a must-try for anyone craving quick, healthy, and satisfying Thai-inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Coconut milk (full-fat)
- 3 tbsp Red curry paste (ensure nut-free)
- 2 tbsp Sunflower seed butter (or tahini as an alternative)
- 1 cup Vegetable stock
- 2 tbsp Soy sauce or tamari (for gluten-free)
- 1 tbsp Brown sugar
- 2 tbsp Fresh lime juice
- 2 Garlic cloves, minced
- 1 tsp Fresh ginger, grated
- 2 tbsp Avocado oil (or any neutral oil)
- 0.5 tsp Chili flakes (optional, for heat)
Instructions
In a medium saucepan, heat the avocado oil over medium heat.
Add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes, stirring constantly, to release the aromatic flavors.
Pour in the coconut milk and vegetable stock. Whisk the mixture until the curry paste is fully dissolved.
Add the sunflower seed butter and whisk until it is well incorporated and the sauce is smooth.
Stir in the soy sauce (or tamari), brown sugar, lime juice, and chili flakes (if using). Simmer the mixture for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Taste and adjust the seasoning as needed. Add more soy sauce for saltiness, lime juice for tanginess, or brown sugar for sweetness.
Remove from heat and let the sauce cool slightly before using. Serve over cooked rice, noodles, or as a base for your favorite Thai-inspired dishes.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently before serving.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3824 mg | 166% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1938 mg | 41% | |
*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.
