There's something truly special about a good curry sauce, and this Thai Red Curry Sauce with Lemongrass might just become your new favorite. It's creamy, slightly spicy, fragrant with fresh lemongrass, and incredibly versatile. Whether you're pouring it over rice, drizzling it onto grilled vegetables, or simmering chicken breast in it, this homemade curry sauce transforms any meal into a flavor-packed feast. If you've ever wondered how to make curry sauce that's both authentic and simple, you're about to be thrilled. This easy curry sauce is a lifesaver for busy weeknights and fits right in with easy dinner recipes you’ll want on repeat.
Thai Red Curry Sauce with Lemongrass
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Condiment, Main Course
Cuisine Thai
Servings 2 cups of sauce (enough for 4 servings)
Medium saucepan A sturdy, medium-sized saucepan helps evenly cook the sauce without burning the delicate coconut milk.
Mortar and pestle Great for smashing the lemongrass and releasing all those fragrant oils. If you don't have one, the flat side of a knife works fine.
Wooden spoon Perfect for stirring without damaging your pan.
Fine mesh strainer Optional, but useful if you want a completely smooth sauce by straining out the lemongrass and any chunky bits.
- 2 stalks fresh lemongrass trimmed and smashed
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste store-bought or your favorite curry paste recipe
- 1 can 14 oz coconut milk
- 1/2 cup chicken broth or vegetable broth for a vegetarian option
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1-2 Thai red chilies finely chopped (optional, for extra heat)
- Fresh cilantro for garnish
Prep Your Lemongrass
Trim the ends and tough outer layers of the lemongrass. Use the back of a knife or a mortar and pestle to smash it and release its aroma.
Sauté the Aromatics
Heat the oil in a medium saucepan over medium heat. Add the ginger, garlic, and smashed lemongrass. Cook for about 2 minutes until fragrant, stirring constantly.
Cook the Curry Paste
Stir in the red curry paste. Let it cook for another 1-2 minutes. This step is crucial to bring out the deep flavors, and it's the secret to how to make curry sauce that tastes like it came from a Thai kitchen.
Add Coconut Milk and Broth
Slowly pour in the coconut milk and broth, whisking to combine everything smoothly. Bring to a gentle simmer.
Season
Stir in the fish sauce, brown sugar, and lime juice. If you're adding chilies for extra heat, toss them in now.
Simmer
Let the sauce simmer gently for about 10 minutes. Stir occasionally, and don't let it boil too hard—you want it to thicken slightly while staying silky.
Final Touch
Taste and adjust seasoning. You can add more lime juice for brightness, or more sugar for sweetness. Remove the lemongrass before serving if you prefer a smooth sauce.
Serve and Garnish
Pour the luscious sauce over your favorite protein, noodles, or rice. Sprinkle with fresh cilantro for a pop of color and flavor.
Pairings in Detail
This Thai red curry sauce with lemongrass pairs beautifully with a variety of dishes:
- Proteins: Try it with tender pieces of chicken breast (perfect if you're looking for new chicken breast recipes) or succulent shrimp.
- Vegetables: It coats roasted sweet potatoes, grilled zucchini, and steamed broccoli beautifully.
- Grains: Jasmine rice is a classic choice, but it also goes well with brown rice or even quinoa for a hearty, healthy bowl.
- Noodles: Rice noodles or glass noodles absorb this easy curry sauce deliciously.
And if you’re thinking about dessert recipes to follow this meal, something light and fresh like mango sticky rice or coconut ice cream would be ideal.
FAQs
1. Can I use different meat for this curry sauce?
Absolutely. While chicken breast is a popular and easy option (especially for those hunting for chicken breast recipes), you can also use chicken thighs for a richer, juicier bite. Seafood like shrimp or even tofu for a vegetarian twist are fantastic choices too.
2. What makes this different from a chinese curry sauce?
Thai red curry sauce with lemongrass is more aromatic and creamy due to the coconut milk and fresh herbs. A chinese curry sauce is usually thicker, milder in coconut flavor, and often spiced differently with elements like five-spice powder.
3. Can I make it ahead of time?
Yes! This easy curry sauce stores well in the fridge for up to 4 days. It can also be frozen for up to a month. Reheat gently to preserve the coconut milk's texture.
4. How can I customize the heat level?
Adjust the number of Thai red chilies you add, or leave them out entirely for a milder sauce. You can also experiment with adding a pinch of cayenne or using a spicier curry paste.
5. Is this similar to a chip shop curry sauce recipe?
Not exactly. Chip shop curry sauce, a British favorite, tends to be thicker and sweeter, often made with a gravy-like base. This Thai version is silkier and more herbal thanks to the lemongrass.
6. What's the difference between curry paste and curry powder?
Curry paste is a wet blend of spices, herbs, and aromatics, often including chilies, garlic, and lemongrass. Curry powder is a dry mix of ground spices. This simple curry recipe relies on curry paste for bold, authentic Thai flavor.
7. Can this be considered a homemade curry sauce?
Yes! This is a fantastic homemade curry sauce, and it's much fresher and more customizable than anything you'd find pre-packaged.
8. How does this compare to Indian sauces?
Indian sauces often use dairy like yogurt or cream, and are spiced with cumin, coriander, turmeric, and garam masala. Thai red curry sauce is lighter but bolder with lemongrass, coconut milk, and fresh ginger leading the flavor profile.
9. Could I make it even easier?
If you're looking for a curry sauce recipe easy enough for a beginner, you could use a pre-made curry paste and skip fresh aromatics, but you’d miss out on the fresh flavor from homemade touches.
10. How to make a curry sauce that's vegetarian?
Simply use vegetable broth instead of chicken broth, and skip the fish sauce (replace it with soy sauce or a little extra salt).
