Sugar-Free Authentic Red Curry Sauce
Dive into the vibrant world of Thai cuisine with this **Sugar-Free Authentic Red Curry Sauce**—a rich, aromatic blend of fresh and bold ingredients that delivers an unforgettable flavor experience without added sugar. Crafted from scratch, this red curry sauce features fiery red chili peppers, fragrant lemongrass, earthy galangal, and zesty kaffir lime, all balanced by traditional spices like coriander and cumin. Toasted and blended to perfection with creamy coconut milk and savory shrimp paste, this sauce offers a naturally sweet and spicy profile that is both healthy and indulgent. Whether you're simmering it with your favorite veggies, tofu, or protein, this homemade red curry sauce is a versatile and wholesome base that will take any meal to the next level. Plus, it’s easy to prepare in just 40 minutes and stores beautifully for meal prep simplicity.
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Recipe Information
Ingredients
- 6 pieces Red chili peppers
- 4 pieces Shallots
- 6 pieces Garlic cloves
- 2 pieces Fresh lemongrass stalks
- 1 inch piece Galangal root
- 1 lime's zest Kaffir lime zest
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Shrimp paste
- 2 tablespoons Fish sauce
- 1 cup Coconut milk
- 1 cup Water
Instructions
Prepare the red chili peppers by removing the stems and seeds. If you prefer milder heat, you can reduce the number of seeds used.
Peel and roughly chop the shallots and garlic cloves.
Trim the lemongrass stalks to remove the dry outer leaves and cut into thin slices.
Peel and finely slice the galangal root.
In a dry skillet over medium heat, toast the coriander seeds and cumin seeds until fragrant, about 2-3 minutes. Remove from heat and grind them into a fine powder using a spice grinder or mortar and pestle.
Combine the red chili peppers, shallots, garlic, lemongrass, galangal, kaffir lime zest, coriander, cumin, and turmeric in a blender or food processor.
Add the shrimp paste, fish sauce, and a little bit of the water to the blender to assist with blending. Blend until you have a smooth paste, adding more water if necessary to facilitate blending.
Once blended, transfer the curry paste to a saucepan. Add the remaining water and coconut milk.
Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Adjust seasoning to taste. The sauce should be rich and aromatic, with a balance of spicy, salty, and savory flavors.
Allow the curry sauce to cool slightly before using. It can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 3206 mg | 139% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 32.4 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2278 mg | 48% | |
*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.
