Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Red Curry Sauce Recipe
    Lost? Site Map

    Thai Red Curry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    beckas's Note:

    This is a perfect sauce to serve with Macadamia Nut Chicken Breasts #30291 and coconut rice. Yum!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 tablespoon olive oil in saucepan.
    2. 2
      Add onion and saute until golden brown.
    3. 3
      Add curry paste and stir 1 minute.
    4. 4
      (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
    5. 5
      Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
    6. 6
      Simmer uncovered until lightly thickened, about 20 to 30 minutes.
    7. 7
      Pour sauce into a blender and blend until smooth.
    8. 8
      Return sauce to pan and re-heat if needed.

    Browse Our Top Savory Sauces Recipes

    Ratings & Reviews:

    • on April 02, 2010

      45

      I made this tonight following your recipe almost exactly. I decided to use a tablespoon each of fish sauce and sugar and as we are camping, and don't have all our equipment, to use the sauce without blending it to smooth. After it had simmered about 10 minutes, I added in some pumpkin cubes, then a few minutes before serving, added in some small broccoli florets, baby corn, red bell pepper strips and some fresh fish fillets. We ate this over rice stick noodles for a yummy Good Friday dinner thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2009

      55

      Perfect. Only changes made were due to personal taste (parsley instead of cilantro, and no fish sauce). It turned a heap of stir-fried vegetables over rice into a special meal. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 12, 2009

      55

      Great curry sauce. I only used 1/2 T. red curry paste as we like the flavor but not so hot. I made the rest as written. Served with Macadamia Nut Chicken Breasts and Jasmine Rice With Caramelized Green Onions. Wonderful meal.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Thai Red Curry Sauce

    Serving Size: 1 (153 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 88.7
     
    Calories from Fat 61
    69%
    Total Fat 6.8 g
    10%
    Saturated Fat 4.0 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 332.5 mg
    13%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.4 g
    9%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    Thai red curry paste

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites