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Introduction
The origins of Thai cuisine can be traced back to the ancient trade routes that crisscrossed Southeast Asia, where merchants and travelers exchanged not only goods but also culinary traditions. This peanut-free Thai sauce pays homage to that rich cultural heritage, while also catering to those with nut allergies. The distinct aroma of lemongrass and galangal, combined with the gentle heat of chilies, creates a symphony of flavors that dances on the palate, evoking memories of bustling night markets and street food vendors. Whether served as a dipping sauce or a base for a luscious curry, this versatile recipe is a testament to the enduring appeal of Thai flavors.
Ingredients
• 1 (13.5 ounce) can coconut milk, full-fat and unsweetened
• 1/2 cup vegetable broth or water
• 2 tablespoons fresh lime juice
• 2 tablespoons Thai red curry paste
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh mint
• Salt and freshly ground black pepper, to taste
Step 1:
In a saucepan, combine the coconut milk and vegetable broth (or water). Whisk well to combine.
Step 2:
Add the lime juice, Thai red curry paste, brown sugar, fish sauce (or soy sauce/coconut aminos for vegan version), grated ginger, and minced garlic. Whisk to incorporate all the ingredients.
Step 3:
Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 10 minutes, allowing the flavors to meld together.
Step 4:
Remove the saucepan from heat and stir in the chopped fresh cilantro, basil, and mint. Season with salt and freshly ground black pepper to taste.
Step 5:
Let the sauce stand for 5 minutes to allow the flavors to further develop.
Q: Can I substitute the fresh herbs with dried herbs?
A: While fresh herbs are preferable for their vibrant flavors, you can substitute with dried herbs in a pinch. Use about 1/3 of the amount called for in the recipe when using dried herbs.
Q: Is this sauce spicy?
A: The level of heat in this sauce can be adjusted by increasing or decreasing the amount of Thai red curry paste used. Start with the recommended amount and add more if you prefer a spicier sauce.
Q: Can I make this sauce ahead of time?
A: Yes, this sauce can be made ahead of time and stored in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave before serving, and adjust the consistency with a splash of broth or water if needed.
• For a vegan version, substitute the fish sauce with soy sauce or coconut aminos.
• Adjust the amount of red curry paste to suit your desired level of heat.
• Consider adding a squeeze of fresh lime juice just before serving for extra brightness.
• This sauce is gluten-free and dairy-free, making it suitable for various dietary restrictions.
Serve the Thai coconut curry sauce warm, drizzled over rice, noodles, or protein of your choice. Garnish with additional fresh herbs, if desired.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave before serving.
Prepare and measure out all the ingredients before starting to cook. The sauce comes together quickly once the simmering begins.
- Adjust the amount of red curry paste to suit your desired level of heat tolerance.
- For a thinner sauce consistency, add a splash of vegetable broth or water while simmering.
- Consider adding a squeeze of fresh lime juice just before serving for an extra burst of brightness.
For a creamier texture, blend a portion of the sauce until smooth before returning it to the saucepan. You can also add a tablespoon of peanut butter for a nutty twist.
Serve this Thai coconut curry sauce over rice or noodles, with grilled or stir-fried proteins like chicken, shrimp, or tofu. It also pairs well with fresh vegetables like bell peppers, snap peas, or broccoli.
This dish can be enjoyed year-round, but the fresh herbs may be more readily available and affordable during spring and summer months.
This recipe contains fish (fish sauce) and tree nuts (coconut). For a vegan version, substitute the fish sauce with soy sauce or coconut aminos.
