Homemade Thai Curry Sauce is such a simple recipe that can be used on so many dishes. Whether it be pasta, rice or as the sauce in a curry it works so well. This recipe especially goes well with chicken, fish and over vegetables. I use red chilli’s as I like a bit of heat but remove the seeds to have a calmer version.
If you are preparing a Thai red curry dish then this sauce is perfect. Just add the chicken etc prior to the simmering stage along with any vegetables. Obviously, vegetables such as carrots and broccoli are best blanched first.
Homemade Thai curry sauce is a versatile and flavourful sauce commonly used in Thai cuisine. This simple sauce adds depth and richness to a variety of dishes. It’s typically made with a combination of aromatic herbs and spices, coconut milk, and curry paste. The result is a creamy, fragrant sauce that pairs well with meat, seafood, tofu, and vegetables.
Note: Thai curry sauce is highly customizable, so feel free to adjust the ingredients and seasonings to suit your taste preferences. You can make it spicier by adding more curry paste, creamier by using more coconut milk, or sweeter by adding more brown sugar. Experiment with different combinations of vegetables, proteins, and herbs to create your own unique Thai curry dishes. Enjoy!
Homemade Thai Curry Sauce
Ingredients
- 2 tbsp peanut butter smooth
- 2 large limes juice only
- 1 ½ tbsp fish sauce
- 2 tbsp red curry paste NOT sauce
- 3 tbsp brown sugar
- 1 medium red chilli sliced/deseed
- 2 cloves garlic peel/mince
- 400 ml coconut milk can
- 120 ml vegetable stock water
- 50 g flaked almonds or crushed peanuts
Instructions
- Place a saucepan on the hob over a high heat and add the coconut milk.400 ml coconut milk
- Once simmering add the peanut butter, fish sauce, curry paste, brown sugar, sliced red chilli, lime juice and minced garlic and stir thoroughly to combine.2 tbsp peanut butter, 2 large limes, 1 ½ tbsp fish sauce, 2 tbsp red curry paste, 3 tbsp brown sugar, 1 medium red chilli, 2 cloves garlic
- Leave the pan over a high heat for 10 – 15 minutes until it has turned darker and thickened.
- Add the almonds/crushed peanuts and continue to simmer for a further 5 – 10 minutes. When the sauce has thickened nicely, add a little of the vegetable stock to thin the consistency if too thick.50 g flaked almonds, 120 ml vegetable stock
- Taste and adjust for seasoning if required. Serve with a sprinkle of almond flakes or crushed peanuts.
