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Thai Red Curry Sauce With Lemongrass

Thai Red Curry Sauce with Lemongrass

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Condiment, Main Course
Cuisine Thai
Servings 2 cups of sauce (enough for 4 servings)

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Prep Your Lemongrass

  1. 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

  1. 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

  1. 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

  1. Slowly pour in the coconut milk and broth, whisking to combine everything smoothly. Bring to a gentle simmer.

Season

  1. Stir in the fish sauce, brown sugar, and lime juice. If you're adding chilies for extra heat, toss them in now.

Simmer

  1. 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

  1. 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

  1. Pour the luscious sauce over your favorite protein, noodles, or rice. Sprinkle with fresh cilantro for a pop of color and flavor.