Nut-Free Thai Green Curry Sauce
Discover the vibrant flavors of this Nut-Free Thai Green Curry Sauce, a perfect solution for those with nut allergies seeking the bold, aromatic essence of Thai cuisine. This recipe combines the richness of full-fat coconut milk with the punchy zest of lemongrass paste, fresh ginger, and garlic. The addition of nut-free Thai green curry paste ensures all the authentic flavors without the allergens, while fresh lime juice and Thai basil leaves provide a bright, herby finish. Quick to prepare and packed with bold, savory notes, this versatile sauce pairs beautifully with rice, proteins, or your favorite vegetables, making it an ideal base for hearty and allergy-friendly meals. Ready in just 25 minutes, it’s a flavorful, wholesome option for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Lemongrass paste
- 3 tablespoons Thai green curry paste (nut-free)
- 1 14-ounce can Coconut milk (full fat)
- 1 cup Vegetable broth
- 2 leaves Kaffir lime leaves (optional)
- 1 teaspoon Sugar
- 1 tablespoon Soy sauce or tamari (for gluten-free)
- 2 teaspoons Fresh lime juice
- 2 tablespoons Fresh Thai basil leaves, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper (optional)
Instructions
Heat a large skillet or saucepan over medium heat and add the coconut oil.
Once the oil has melted, add the minced garlic, ginger, and lemongrass paste. Stir-fry for about 1 minute until fragrant.
Add the Thai green curry paste to the pan and cook for another 1-2 minutes, stirring constantly, to release its flavors.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.
Add the kaffir lime leaves (if using), sugar, soy sauce or tamari, and salt. Stir to mix the ingredients thoroughly.
Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
Turn off the heat and stir in the fresh lime juice, Thai basil leaves, and ground white pepper (if using). Adjust seasoning with more salt or lime juice, if needed.
Remove the kaffir lime leaves before serving. Enjoy the sauce poured over rice or served as a base for proteins and vegetables.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 96.1 g | 480% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3642 mg | 158% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 23.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1742 mg | 37% | |
*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.
