Homemade Thai Red Curry Sauce (3 Ingredients, 5 Minutes)

The ingredients

• Trader Joe's Thai red curry sauce (1 bottle, 11 oz): The flavor base. You'll find it near the canned goods at Trader Joe's. It's shelf-stable and worth keeping a few bottles on hand at all times. It's bold and  perfectly seasoned. 
• Full-fat coconut milk (1 can, 13.5 oz): Adds creaminess and mellows the heat. Full-fat only here. Light coconut milk makes the sauce thin and watery and you lose the richness that makes it so good. If your can has separated with thick cream on top and liquid on the bottom, just pour it all into the bowls and start whisking. It comes together instantly.
• Soy Vay Soyaki (½ cup): Here's the secret ingredient. Soyaki is a sweet, savory teriyaki-style sauce, also from Trader Joe's, and it's what transforms this from a spicy adult curry sauce into something the whole family will actually eat. It rounds out the heat, adds depth, and creates a balance that plain soy sauce just doesn't achieve. It's also the secret sauce to my addictive teriyaki green beans.

Make it work for your family

• Want less spice: Use a little less of the Trader Joe's curry sauce, start with about ¾ of the bottle and increase the coconut milk slightly to compensate. The Soyaki already does a lot of the work here, but dialing back the curry sauce is the easiest way to go milder.
• For a creamier sauce: Add more coconut milk. Always full-fat as it's the only way to get the right texture and richness.
• More sauce: The recipe doubles easily. Make a full double batch and you're covered for the whole week.

How to make Trader Joe's Thai red curry sauce

Step 1: Add all three ingredients to a pot over medium heat. Whisk until fully combined.

Step 2: Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.

That's it. The sauce is ready. This recipe makes approximately 3 cups, enough for two recipes with a little left over. Store any unused sauce in a glass container in the fridge for up to 10 days.

What to use this homemade Thai red curry sauce on

This sauce is one of the most versatile things in my fridge. Here's what it's great on:

• 🐟 Fish: My Thai red curry salmon uses 1½ cups of this sauce. Sear the salmon first for a golden crust, finish in the sauce, done in 20 minutes.
• 🍜 Noodles: My Thai red curry udon noodles use half the batch tossed with udon or pad Thai noodles. 25 minutes, the whole family loves it.
• 🥟 Potstickers and dumplings: Thai curry baked potstickers is my current addiction and the reason I became obsessed with this sauce.
• 🍚 Rice bowls: Spoon over jasmine or basmati rice with whatever protein and vegetables you have on hand. Rotisserie chicken, tofu, or even tilapia all work beautifully.
• 🥦 Vegetables: Toss with roasted or sautéed vegetables and serve over rice for an easy vegetarian dinner. Roasted broccoli, snap peas and roasted sweet potatoes are all great options.
• 🥗 Salad dressing: Thin it slightly with a splash of water or lime juice and use it as a dressing. Unexpected but genuinely great on a crunchy cabbage slaw or Asian-style salad.

Storing the curry sauce

Store leftover sauce in an airtight glass jar in the fridge for up to 10 days. The sauce may thicken slightly as it sits. Shake it up in the jar and then whisk in a small splash of coconut milk or water to loosen it before using. 

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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