Vegan Authentic Red Curry Sauce
Dive into the vibrant flavors of our Vegan Authentic Red Curry Sauce, a rich and aromatic blend that takes your taste buds on a journey straight to Southeast Asia. This dairy-free, plant-based recipe features a symphony of fresh ingredients like fiery red chili peppers, fragrant lemongrass, zesty lime, and creamy coconut milk, perfectly balanced with toasted coriander seeds, turmeric, and a touch of sweetness from brown sugar. Quick and easy to prepare in under 40 minutes, this homemade curry sauce boasts bold, authentic flavors and is ideal for pairing with vegetables, tofu, or plant-based protein. Perfect for weekday dinners or impressing guests, this vegan red curry sauce is a must-try for lovers of Thai-inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces Red chili peppers
- 3 small, roughly chopped Shallots
- 2 inches, peeled and chopped Fresh ginger
- 4 pieces, peeled Garlic cloves
- 1 piece, outer layers removed and chopped Lemongrass stalk
- 1 teaspoon Lime zest
- 1 teaspoon Coriander seeds
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 2 tablespoons Soy sauce
- 1 can (14 ounces) Coconut milk
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 1 teaspoon Brown sugar
- 0.5 cup Water
Instructions
Start by preparing your ingredients: roughly chop the red chili peppers, shallots, ginger, and lemongrass stalk. Peel the garlic cloves.
In a small dry skillet over medium heat, toast the coriander seeds for about 2 minutes until fragrant.
Transfer the toasted coriander seeds to a mortar and pestle or spice grinder and grind them into a powder.
In a blender or food processor, combine the chopped chili peppers, shallots, ginger, garlic, lemongrass, lime zest, ground coriander, ground cumin, ground turmeric, and soy sauce.
Blend the ingredients until you form a smooth paste, adding a tablespoon of water if needed to help the blending process.
In a large skillet over medium heat, heat the vegetable oil. Add the curry paste and sauté it for about 5 minutes, stirring frequently, until it becomes fragrant and slightly deepens in color.
Pour the coconut milk into the skillet with the curry paste and stir well to combine. Bring the mixture to a gentle simmer.
Add salt and brown sugar to the sauce, stirring until they dissolve completely.
Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly and all the flavors meld together.
Taste the sauce and adjust the seasoning with more salt or sugar if needed.
Remove the sauce from the heat and let it cool slightly. The red curry sauce is now ready to be used with your choice of vegetables or tofu.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2233 mg | 97% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 44.6 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2095 mg | 45% | |
*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.
