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Thai Curry Sauce

Thai Curry Sauce recipe image
This vibrant Thai Curry Sauce is a flavorful condiment that elevates simple dishes with its aromatic profile. Made with a blend of ginger, garlic, and red pepper flakes, it delivers a pleasant kick of heat balanced by the richness of coconut milk. The sauce is simmered with fresh celery and carrots for depth, then reduced to concentrate the flavors. It&# 226;€™s an excellent addition to weeknight dinners, pairing beautifully with grilled chicken, beef, or tofu. Whether you’re looking to add zest to rice bowls or create a dipping sauce for appetizers, this recipe offers a homemade alternative to store-bought versions. With easy-to-find ingredients and straightforward steps, it’s a versatile kitchen staple that brings authentic Thai-inspired taste to your table.
Cooking Method: , ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 6.9
Dietary: Gluten-free
Description
This vibrant Thai Curry Sauce is a flavorful condiment that elevates simple dishes with its aromatic profile. Made with a blend of ginger, garlic, and red pepper flakes, it delivers a pleasant kick of heat balanced by the richness of coconut milk. The sauce is simmered with fresh celery and carrots for depth, then reduced to concentrate the flavors. It&# 226;€™s an excellent addition to weeknight dinners, pairing beautifully with grilled chicken, beef, or tofu. Whether you’re looking to add zest to rice bowls or create a dipping sauce for appetizers, this recipe offers a homemade alternative to store-bought versions. With easy-to-find ingredients and straightforward steps, it’s a versatile kitchen staple that brings authentic Thai-inspired taste to your table.
Ingredients
  • 1 1/2 teaspoon Ginger/garlic spice blend OR 1 1/2 teaspoon Curry powder
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Red pepper flakes
  • 1/4 teaspoon Basil leaves, chopped
  • 2 cups Water
  • 2 tablespoons Chopped celery
  • 2 tablespoons Chopped carrot
  • 1/2 cup Canned coconut milk
  • 1 1/2 teaspoon Onion flakes
  • 2 teaspoon Chicken bouillon powder
  • 1 tablespoon Oil
Directions
  1. 1
    Heat oil in a heavy large saucepan over medium heat.
  2. 2
    Add ginger, garlic, celery, and carrot to the pan.
  3. 3
    Sauté vegetables until golden brown and tender, about 5 minutes.
  4. 4
    Stir in onion flakes and curry powder and cook for 2 minutes.
  5. 5
    Add red pepper flakes, basil, water, and chicken bouillon powder.
  6. 6
    Bring to a boil and reduce liquid by half over medium-high heat, about 20 minutes.
  7. 7
    Stir in coconut milk, reduce heat, and simmer for another 15 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.3g2%
Sugars 0.2g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover sauce in an airtight container in the refrigerator for up to 5 days.

Substitution: For a vegan version, replace chicken bouillon powder with vegetable bouillon powder or soy sauce.

Serving: Use as a condiment with grilled meats, tofu, or drizzle over steamed rice.

Tip: Adjust the amount of red pepper flakes to control the level of spiciness according to your preference.

Keywords: thai, curry, sauce, coconut, spicy, ginger, garlic, red pepper, vegetarian, condiment, asian, simmer, aromatic, chicken, beef, rice
Read it online: https://www.chefs-mate.com/recipe/thai-curry-sauce/