When I first saw this delicious recipe of red thai curry sauce on Pinch of Yum, I was immediately drooling and couldn’t wait to share this amazing recipe. I have always been a fan of Thai cuisine, as the dishes are very fragrant, filled with flavour, and incorporate many different tastes and textures. Thai dishes usually combine sweet and spicy tastes along with different aromatic herbs and spices, and consist of crunchy nuts, vegetables, rice or rice noodles.
Two staples in most Thai sauces are coconut milk and curry paste. The coconut milk adds a velvety, creamy texture to the sauce, as well as a luxurious flavour, and red curry paste adds the main seasoning. Red curry paste is typically made with chili peppers, garlic, lemongrass, galangal (Thai ginger) and other spices. In terms of spiciness, red curry paste is rather mild with a subtle hint of heat and loads of flavour.
This is an authentic Thai dish consisting of a red curry sauce using red curry paste as the core seasoning. The sauce is enjoyed over rice noodles and steamed vegetables. It’s a quick, vegetarian meal to whip up and is absolutely delicious. This sauce can be enjoyed over noodles, steamed rice, meat or fish, and can be used even as a base for a soup.
- 1 can coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons natural peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2.5 tablespoons pure maple syrup
- 1 teaspoon garlic, minced
- ¼ cup peanuts, crushed (more for toppings)
- 1 green onion, sliced (more for toppings)
- 3 or 4 cups steamed vegetables (I used broccoli)
- 1 package cooked vermicelli (I used brown rice vermicelli)
- In a saucepan, add coconut milk and bring to a simmer on medium-high heat.
- In a bowl, add red curry paste, peanut butter, fish sauce, lime juice, maple syrup and garlic. Mix well to combine. Add to coconut milk.
- Whisk ingredients together and cook for 10-15 minutes. The sauce will reduce and thicken as time passes. Be sure to whisk frequently. In the last 2 minutes, add peanuts and green onion. When done, the sauce should coat the back of a spoon.
- Serve over vermicelli and steamed vegetables, and top with crushed peanuts and green onion.