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A bowl of red curry sauce.

Red Curry Sauce (Plus 58 More Vegan Sauce Recipes!)

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5 from 1 review

  • Author: erin wysocarski
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegan


Meet our red curry sauce: your new secret weapon in the kitchen and a standout star in our lineup of 58 crave-worthy vegan sauce recipes. This creamy, zesty plant-based condiment is perfect paired with crispy tofu or giving a veggie stir-fry a sultry, Thai-inspired makeover! Get creative and toss it with noodles, spoon it over grilled vegetables, or serve it with lettuce wraps. Whether you’re dipping, drizzling, or downright dousing, this easy, homemade sauce promises to elevate your vegan eats from mundane to mind-blowing.


  • 1 tablespoon toasted sesame oil
  • 1 tablespoon finely minced ginger
  • 12 teaspoons vegan red curry paste 
  • 1 stalk lemongrass, cleaned, bruised, and chopped into 23 pieces
  • 1 can (13.66 fl. oz.) full-fat coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 5 large basil leaves, cut very thinly


  1. Heat the sesame oil in a medium saucepan over medium-low heat. Add the minced ginger and sauté until soft, about 1-2 minutes. Add extra oil if needed to prevent sticking.
  2. Stir in the curry paste until it’s well incorporated and begins to melt. Add the lemongrass and stir briefly.
  3. Pour in the coconut milk, followed by the soy sauce and brown sugar, stirring to combine. Add the basil leaves.
  4. Increase the heat to medium and bring the sauce to a gentle simmer.
  5. Once it simmers, turn off the heat but leave the saucepan on the warm burner to allow the flavors to meld, about 5 minutes.


Bruising Lemongrass:

To bruise lemongrass, lay a stalk on a cutting board and use the back of a knife or a rolling pin to gently press along its length. This process helps release the flavorful oils and makes the lemongrass more aromatic, which enhances the overall flavor of your sauce.

Checking Curry Paste:

Always check the ingredients list on your curry paste to ensure it’s vegan. Some brands might include fish sauce or shrimp paste, which are common in traditional Thai recipes. Brands like Thai Kitchen typically offer vegan-friendly options, but it’s always safe to verify.

Storage Tips:

The sauce can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the sauce for up to 3 months. Thaw it in the refrigerator overnight before reheating gently on the stove. Stir well when reheating to maintain a smooth consistency.

Reheating Tips:

When reheating, do so gently over low heat to prevent the coconut milk from separating. If the sauce thickens too much during storage, thin it with a little water or additional coconut milk while reheating.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Sauce
  • Method: Simmered, Sautéed
  • Cuisine: Thai