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- Makes 2 cups
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The Goldilocks of curry sauces, Thai red curry has a deeper, bolder flavor than yellow curry but less of a spicy kick than green curry. Roasted red bell peppers give it an enticing orange hue while a medley of irresistible spices—including cumin and coriander—meld together into a mind-blowingly-good sauce. Fragrant lemongrass, kaffir lime leaf, and galangal (Thai ginger) bring in notes of citrus that pair perfectly with a touch of creamy peanut butter. Not sure how to use this versatile sauce? Simmer veggies in it and spoon everything over a bed of rice, or use it to create a saucy noodle bowl to satisfy all your comfort food cravings.
Tip: If you can’t find kaffir lime leaves, substitute the same amount of fresh lime zest. No fresh galangal? Substitute the same amount of grated fresh ginger.
For more homemade sauce, check out these tasty ideas:
Ingredients
- 1 cup jarred roasted red bell peppers
- ¼ of a medium yellow onion, cut into large pieces
- ¼ cup lime juice
- 12 small cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 5 dried chiles de árbol or other dried red chiles, seeds removed
- 3 tablespoons pure cane sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground lemongrass
- ½ teaspoon ground galangal
- ½ teaspoon ground kaffir lime leaf
- ½ teaspoon sea salt
- ¼ teaspoon ground white pepper
- 2 tablespoons peanut butter
Instructions
- In a food processor or blender combine all ingredients except peanut butter; add 1 cup water. Process until uniformly blended.
- Transfer mixture to a small saucepan. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Stir in peanut butter; cook 1 minute more. Let cool to room temperature. To Store: Refrigerate in a glass jar up to 1 week. Or freeze in a freezer-safe container up to 2 months.
Comments (7)
(5 from 1 vote)Sorry, but three tablespoons of sugar is not "a little bit." Also, in my experience reading canned food labels, it is virtually impossible to purchase roasted peppers that are not accompanied by salt.
This was definitely tasty but the watery nature of it makes me think more towards a dressing or topping for a cold dish... rather than a 'sauce'. Is the ingredient list complete? I might mix in some cannellini or garbanzo beans next time to thicken it up some.
Are there really 12 cloves of garlic in this recipe??
Why add cane sugar?
Hi Irene, While we definitely recommend using cane sugar very sparingly, there are instances in which using a little bit can make a big difference in the flavor of a sauce or dessert, and Chef Darshana Thacker Wendel, who is a huge proponent of WFPB eating, sometimes feels it's appropriate. This also applies to all-purpose flour. Learn more about what FOK recommends for a WFPB pantry here: https://www.forksoverknives.com/how-tos/give-your-kitchen-pantry-a-healthy-plant-based-makeover/ Thank you, Courtney, editor, Forks Over Knives
How many ounces is the jar of peppers?
1 cup equals 8 ounces