This trader joes thai red curry sauce Recipe is a creamy and flavorful recipe, which is made with light coconut milk and red curry paste. It’s a straightforward recipe, ready in about 30 minutes.
Jump to Recipetrader joes thai red curry sauce Recipe Ingredients
- 1 can light coconut milk
- 2 tablespoons peanut butter
- 2 tablespoons red curry paste
- 1 1/2 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1/3 cup crushed peanuts
- up to 1/2 cup water or broth
- extra crushed peanuts and scallions for topping
How To Make trader joes thai red curry sauce Recipe
- Simmer the base: Pour the coconut milk into a small saucepan over high heat. When it reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk well and continue to cook on high heat for 15 minutes, or until the sauce has reduced and thickened.
- Add peanuts and thicken: Add the crushed peanuts to the sauce and let it simmer for another 5-10 minutes.
- Adjust consistency and serve: Once the sauce coats the back of a spoon, add small amounts of broth or water and whisk to reach your desired consistency. If the sauce separates, whisk it vigorously to smooth it out again. Serve immediately, topped with extra crushed peanuts and scallions.
Recipe Tips
- How do I adjust the thickness? For a thicker, creamier sauce, simmer it longer. The crushed peanuts also act as a significant thickener. For a thinner sauce, reduce the simmer time and add a bit more water or broth at the end.
- Is fish sauce really necessary? For the most authentic, deep, and savory flavor, do not skip the fish sauce. It adds a salty, umami depth that is crucial to Thai cooking and does not make the sauce taste fishy.
- What if the sauce separates? Coconut milk-based sauces can sometimes separate if heated too quickly or for too long. If this happens, simply remove it from the heat and whisk vigorously until it becomes smooth and creamy again.
- Can I make this nut-free? You can omit the peanut butter and crushed peanuts. The sauce will be thinner and have a different flavor profile, but it will still be a delicious red curry sauce.
What To Serve With Thai Red Curry Sauce
This versatile sauce is delicious with a wide range of proteins and vegetables. Here are a few ideas:
- Pour over grilled chicken, shrimp, or pan-seared fish.
- Toss with rice noodles or serve alongside jasmine rice.
- Use as a sauce for steamed or stir-fried vegetables like broccoli, bell peppers, and snap peas.
How To Store Thai Red Curry Sauce
Refrigerate: Allow the sauce to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. Freeze: Cool the sauce completely and store it in a freezer-safe container. It can be frozen for up to 2 months. Note that the texture may change slightly upon reheating.
Thai Red Curry Sauce Nutrition Facts
(per serving)
- Calories: 215
- Fat: 16g
- Carbs: 15g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, full-fat coconut milk will result in an even richer and creamier sauce. You may not need to reduce it for as long to achieve a thick consistency.
The spice level will depend entirely on the brand of red curry paste you use. For a milder sauce, start with less paste and add more to taste. For more heat, add a pinch of red pepper flakes or a sliced Thai chili.
Yes. To make this recipe vegan, simply substitute the fish sauce with an equal amount of soy sauce or a vegan fish sauce alternative.
Try More Recipes:
- Trader Joe’s Organic Marinara Sauce Recipe
- Trader Joe’s Fish Sauce Recipe
- Trader Joe’s Chimichurri Sauce Recipe
Trader Joe’s Thai Red Curry Sauce Recipe
Course: SauceCuisine: ThaiDifficulty: Easy4
servings5
minutes215
kcalA rich, creamy, and flavorful Thai red curry sauce with a perfect balance of sweet, savory, and spicy notes, ready in under 30 minutes.
Ingredients
1 can light coconut milk
2 tablespoons peanut butter
2 tablespoons red curry paste
1 1/2 tablespoons fish sauce
2 tablespoons lime juice
3 tablespoons brown sugar
1 teaspoon minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water or broth
extra crushed peanuts and scallions for topping
Directions
- Simmer coconut milk in a saucepan over high heat.
- Whisk in peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic.
- Continue to cook on high for 15 minutes to reduce and thicken the sauce.
- Stir in crushed peanuts and simmer for another 5-10 minutes.
- Thin with a small amount of water or broth to reach desired consistency before serving.
Notes
- For the most authentic flavor, do not omit the fish sauce. If you are vegan or vegetarian, you can substitute it with soy sauce or miso paste.
- The sauce thickens significantly after adding the peanuts. You can adjust the amount or omit them to control the final consistency.
- If the coconut milk separates during cooking, remove the pan from the heat and whisk vigorously to make it smooth again.
- Store any leftover sauce in an airtight container in the refrigerator for up to 4 days.
