Ingredients
- 1 tablespoon toasted sesame oil
- 1 tablespoon finely minced fresh ginger
- 1–2 teaspoons vegan red curry paste
- 1 stalk lemongrass, tough outer layers removed, bruised and cut into 2–3 pieces
- 1 (13.66-ounce) can full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 5 large fresh basil leaves, thinly sliced (chiffonade)
Instructions
Warm the oil and soften the ginger.
- Heat the toasted sesame oil in a medium saucepan over medium-low heat.
- Add the ginger and cook for 1–2 minutes, stirring frequently, until softened and fragrant.
- Reduce the heat slightly if it begins to stick.
Bloom the curry paste.
- Add the red curry paste and stir until it loosens and disperses into the oil. This step wakes up the spices and builds depth in the sauce.
Infuse with lemongrass and coconut milk.
- Add the lemongrass pieces, then pour in the coconut milk.
- Stir to combine, then add the soy sauce, brown sugar, and basil.
Simmer briefly.
- Increase the heat to medium and bring the sauce to a gentle simmer. Once small bubbles appear, turn off the heat and give the sauce a final stir.
- Leave it on the warm burner for a few minutes to let the flavors meld.
Finish and use.
- Remove and discard the lemongrass pieces.
- Use the sauce warm as a base, or let it cool slightly before storing.
Notes
- Adjust the heat: Red curry paste varies a lot by brand. Start with 1 teaspoon if you’re unsure, then add more to taste once the sauce is warm and cohesive.
- Lemongrass tip: Bruise the stalk well before adding it to the pot to release its aroma, and remove before serving.
- Make-ahead: This sauce can be made in advance and reheated gently on the stovetop.
- Storage: Store cooled sauce in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Sautéed, Simmered
- Cuisine: Thai-Inspired
- Diet: Vegan