Red Curry Sauce

Back in January, I posted about our 4-year bloggiversary, and asked what kind of dish you’d like to see made on this blog. As I randomly chose pad ped from the comments, my first thought was … what is pad ped?

A quick google search told me that it’s a Thai dish with various vegetables and a protein in a red curry paste-based sauce. I didn’t follow any recipe I found exactly, so I’m calling this a “red curry and ginger coconut sauce” instead. This sauce is lush and creamy and subtly spicy, with a few hits of salty, clean and sweet notes. It’s perfect for dousing over leftover vegetables and your vegan protein of choice, and finishing with another generous drizzle once plated.

I used quick-fried soy curls here, which soaked up the sauce perfectly, but you could drizzle it over pressed tofu and marinate for a few hours or even try using Gardein vegan fish filets (which I recently discovered and would be fantastic here!) Serve with rice or noodles, and you’ve got a fantastic dinner (and maybe great leftovers for the next day) in less than 45 minutes.

RED CURRY AND GINGER COCONUT SAUCE

---

• Author: olivesfordinner.com
• Total Time: 20 minutes
• Yield: 2 servings

Print Recipe

Pin Recipe

Ingredients

for the sauce

• 1 TB toasted sesame oil
• 1 TB finely minced ginger
• 1–2 tsp red curry paste
• (I used Thai Kitchen brand—some pastes contain fish, so be sure to read the label)
• 1 stalk lemongrass, any dirty layers removed, then bruised and chopped into 2–3 pieces
• 1 can (13.66 fl. oz.) full-fat coconut milk
• 2 TB soy sauce
• 1 TB brown sugar
• 5 large basil leaves, cut chiffonade

for the protein

• Butler soy curls, tofu, tempeh, seitan or Gardein fish filets

for the vegetables

• shallots
• carrots
• green beans
• broccoli
• mushrooms
• baby corn and/or
• whatever you have on hand, etc.

to serve (optional)

• noodles or rice
• crushed peanuts
• lime wedges

Cook Mode Prevent your screen from going dark

---

Instructions

To make the sauce

1. Warm the toasted sesame oil in a medium-sized saucepan over medium-low heat. Add in the minced ginger and allow to soften for 1-2 minutes, adding a little more sesame oil if it starts to stick. Add in the curry paste and stir until it liquefies. Add in the lemongrass pieces, stir again, then pour in the coconut milk. Add in the soy sauce, brown sugar and fresh basil, stir, then increase the heat to medium. Once it comes to a small simmer, turn off the heat and give it a stir, but leave it on the burner.
2. Prepare whatever vegan protein you’d like in any way you choose, drizzling a little of the warm sauce over it towards the end. Stir fry the vegetables separately.
3. Distribute rice or noodles into bowls if desired. Top with the vegetables, vegan protein and drizzle with extra sauce to taste.

• Cook Time: 20 minutes