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Thai Red Curry Sauce

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  1. 2 tablespoons peanut oil
  2. 4 inch ginger, skin on, sliced and smashed
  3. 1 large lemon grass, white part only, about 4-inch piece, smashed
  4. 2 inch galangal, peeled and chopped
  5. 2 dried red Thai chili
  6. 2 teaspoons cumin powder
  7. 1 teaspoon sweet paprika
  8. 2 teaspoons red Thai curry paste
  9. 1/4 cup tomato concassee
  10. 2 cups coconut milk
  11. 2-3 tablespoons lime juice
  12. 2-3 tablespoons fish sauce
  13. 1/2 cup Kaffir lime leaves
  14. 1 cup Thai basil leaves
  15. Salt and sugar, to taste
  1. In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes.
  2. Add the Thai chili and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1-2 minutes, stirring constantly.
  3. Deglaze saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice and fish sauce. Allow to simmer for 10 minutes and reduce slightly.
  4. Season to taste with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.