Pure Prasad Kitchen
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Sauces & Pastes 10 cups

Quick Thai-Style Curry Sauce

Hot Vegan

Base yield: 2 cups | Current target: 10 cups

AllergensGluten, Nuts, Soya, Dairy
Nutrition focusContains nourishing fats, Spice-led flavour and digestive warmth
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Hot red peppers flakes 2 tsp 2 tsp 2 tsp
Grated fresh ginger 1 tbsp 1 tbsp 1 tbsp
Curry powder 2 tbsp 2 tbsp 2 tbsp
Brown sugar 1 tbsp 1 tbsp 1 tbsp
Paprika 1 tsp 1 tsp 1 tsp
Ground coriander 1 tsp 1 tsp 1 tsp
Ground cumin 0.5 tsp 0.5 tsp 0.5 tsp
Grapeseed oil 2 tbsp 2 tbsp 2 tbsp
Soy sauce 1 tbsp 1 tbsp 1 tbsp
Water 0.25 cup 0.25 cup 0.25 cup
Fresh lime juice 2 tbsp 2 tbsp 2 tbsp
Unsweetened coconut milk 13 oz 13 oz 13 oz

Method

  1. Cut the chiles into small pieces and place in a heatproof bowl. Cover with boiling water and soak for 15 minutes. Drain the chiles and place them in a blender or food processor.
  2. Add ginger, curry powder, sugar, paprika, coriander and cumin and blend to a paste. Add the oil, soy sauce and water and blend until smooth. Pour the mixture into a saucepan and bring to a boil.
  3. Reduce the heat to low and simmer for 5 minutes, stirring frequently to prevent scorching. Remove from the heat and stir in the lime juice and as much of the coconut milk as needed to make a smooth sauce.If using right away, heat until hot over low heat, stirring, or set aside to cool, then cover and refrigerate until ready to use.

Chef Notes

Change only the Target Cups cell. All scaled quantities update automatically.
Whole items may need practical kitchen rounding after scaling.
Chef-adjusted seasoning notes from the source recipe remain marked clearly.