Thai Red Curry Sauce

Thai Red Curry Sauce Recipe

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Gina Schmitz


I believe this recipe was published in a Bon Appetit magazine sometime in the 1990's. I use this sauce regularly for chicken, shrimp or even just vegetables.

I have never used the full tablespoon of salt but wanted to keep the recipe true to what was published.

★★★★★ 1 vote
15 Min
10 Min


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4 Tbsp
plum tomatoes, seeded and chopped
1 Tbsp
ginger, peeled and minced
2 Tbsp
garlic, minced
2 can(s)
unsweetened coconut milk (14 oz each)
1 Tbsp
thai red curry paste
7 Tbsp
cilantro, fresh, chopped
1 Tbsp

How to Make Thai Red Curry Sauce


  • 1Melt butter in heavy large pot over medium-high heat. Add tomatoes, garlic and ginger and saute until garlic is tender, about 2 minutes. Mix in coconut milk, curry paste, 4 tablespoons cilantro and salt.
  • 2You can add any meat or vegetables at this point and simmer until cooked through.

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About Thai Red Curry Sauce

Course/Dish: Other Sauces
Other Tag: Quick & Easy
Hashtag: #thai

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