Soy-Free Authentic Red Curry Sauce
Dive into the rich, aromatic depths of Thai cuisine with this Soy-Free Authentic Red Curry Sauce, a versatile recipe that brings bold, traditional flavors to your kitchen. Crafted with freshly prepared red curry paste, this sauce is free from soy but bursting with the vibrant essence of dried red chilies, fragrant lemongrass, and zesty kaffir lime. Toasted cumin and coriander seeds, combined with fresh galangal and shrimp paste, create a perfectly balanced foundation, while creamy coconut milk, tangy tamarind paste, and a touch of palm sugar lend sweetness and complexity. Ready in just under 40 minutes, this gluten-free, dairy-free red curry sauce is perfect for customizing your favorite Thai-inspired dishes. Whether you’re simmering it with vegetables, seafood, or tofu, it’s guaranteed to elevate your cooking to restaurant-quality refinement!
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Recipe Information
Ingredients
- 6 pieces Dried red chilies
- 2 pieces Shallots
- 4 pieces Garlic cloves
- 1 inch piece Fresh galangal
- 2 stalks Lemongrass
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Shrimp paste
- 1 teaspoon Kaffir lime zest
- 1 teaspoon Ground white pepper
- 1 teaspoon Salt
- 400 ml Coconut milk
- 2 teaspoons Palm sugar
- 1 tablespoon Tamarind paste
- 2 tablespoons Vegetable oil
Instructions
Soak the dried red chilies in hot water for 10 minutes until they are softened. Drain and set aside.
Peel and roughly chop the shallots and garlic.
Peel and thinly slice the fresh galangal.
Remove the outer leaves of the lemongrass and finely slice the inner stalks.
In a dry skillet over medium heat, toast the coriander seeds and cumin seeds for about 2 minutes until they are fragrant. Be careful not to burn them.
In a blender or food processor, combine the soaked chilies, chopped shallots, garlic, sliced galangal, lemongrass, toasted coriander and cumin seeds, shrimp paste, kaffir lime zest, ground white pepper, and salt. Blend until you achieve a smooth paste. You may need to add a little water to help the blending process.
In a medium saucepan, heat the vegetable oil over medium heat. Add the curry paste and fry it for about 5 minutes, stirring continuously, until it becomes fragrant and darker in color.
Add the coconut milk to the saucepan and stir well to combine with the curry paste. Bring to a simmer.
Stir in the palm sugar and tamarind paste until fully dissolved and blended into the sauce.
Simmer the curry sauce gently for about 10 minutes to allow the flavors to meld and thicken slightly. Adjust seasoning to taste.
Remove from heat and use this red curry sauce in your favorite dishes or store it in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 11.9 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 234 mg | 5% | |
*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.
