Vegetarian Authentic Red Curry Sauce
Experience the bold and aromatic flavors of Thailand with this Vegetarian Authentic Red Curry Sauce—crafted to be a perfect balance of heat, creaminess, and tangy zest. Made with fragrant red curry paste, creamy coconut milk, and rich vegetable broth, this sauce is elevated by unique ingredients like kaffir lime leaves, Thai basil, and fresh lemongrass for a vibrant burst of flavor. A hint of brown sugar adds subtle sweetness, while soy sauce and lime juice bring umami depth and a refreshing tang. Perfectly versatile, this quick and easy red curry sauce can be paired with tofu, your favorite vegetables, or noodles, making it a go-to recipe for a hearty and flavorful plant-based meal. Ready in just 35 minutes, this Thai-inspired delight is as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 4 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 250 milliliters Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 4 Kaffir lime leaves
- 0.5 cup Fresh Thai basil leaves
- 2 stalks Fresh lemongrass, finely chopped
- 1 tablespoon Ginger, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Lime juice
- 1 Red chili, sliced (optional, adjust to taste)
Instructions
In a medium-sized saucepan, heat the coconut oil over medium heat.
Add the minced garlic, chopped ginger, and lemongrass to the pan. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 2 minutes, allowing the paste to combine with the aromatic ingredients.
Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients smoothly.
Add the soy sauce and brown sugar, ensuring they dissolve completely into the sauce.
Gently tear the kaffir lime leaves to release their flavor and add them to the sauce.
Bring the sauce to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, stirring occasionally.
Add the fresh Thai basil leaves and sliced red chili if using. Allow them to simmer in the sauce for another 5 minutes.
Remove the saucepan from heat and stir in the lime juice.
Taste the sauce, adjusting salt or sugar to preference. Optionally, blend the sauce for a smoother consistency.
Serve the vegetarian red curry sauce over your favorite vegetables, tofu, or noodles.
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3022 mg | 131% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 43.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1797 mg | 38% | |
*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.
