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Red Curry Sauce

Lemon juice may be substituted for the lemongrass. Half a cup of purple onion, or one medium yellow onion replaces the shallot. I also throw in some super hot red pepper flakes. This is an original recipe.

  • 30 min

Ingredients

  • 1 can coconut milk
  • 2-3 Tbsp. minced fresh lemongrass, OR bottled / frozen prepared lemongrass
  • 1 shallot sliced
  • 1 thumb-size piece galangal OR ginger, grated
  • 4-5 cloves garlic
  • 1-2 fresh red chilies, sliced
  • 1/2-1 tsp. cayenne pepper, to taste
  • 2 Tbsp. tomato ketchup or cooked tomato puree
  • 2 Tbsp. fish sauce
  • 1.5-2 Tbsp. chili powder, depending on how spicy you want it
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1 Tbsp. brown sugar, + more to taste
  • 1 tsp. shrimp paste
  • 2 Tbsp. fresh lime juice

Directions

  1. Place all curry sauce ingredients in a food processor or blender. Process well.

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