Thai Red Sauce

Versatile Thai Red Curry Paste with a BONUS Prawns Curry Recipe

This is a super versatile sauce that you can use to make fish, chicken, shrimp, egg or even vegetable curry. I have included a shrimp curry recipe which is made using this paste. The magic ingredient in this recipe is the fish sauce. See notes for some tips for buying the right kind of fish sauce.

Ingredients:

1/2 cup coconut milk
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp tomato ketchup
2 tbsp lemon juice
2 tbsp ginger, chopped
4 cloves garlic
1/2 cup onion, chopped
2 tbsp lemongrass paste or fresh lemongrass
2 tsp kashmiri red chilli powder
1 tsp any hot red chilli powder
2 tsp cumin-coriander powder
1 tsp sugar
1/4 tsp cinnamon powder
1/4 ground blank pepper
salt to taste

Method:

1. Add all ingredients to a blender jar and grind into a fine paste.
   

   

Notes:

1. Don’t worry if the coconut milk curdles, it won’t change the taste.

2. Save the shredded coconut if you’re making your own coconut milk for the curry.

3. Try to find a fish sauce that only has 2 ingredients - anchovies and salt.

4. I use the lemongrass paste that is available in Whole Foods, which contains extra ingredients like turmeric and galangal.

5. I have kashmiri-kumthi blend of chilli powder which qualifies as both color and heat, so I use 3 tsp of it instead of separate kinds.

6. Check my recipe of Thai Shrimp Curry made using this red paste.