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Red Curry Sauce

This delicious sauce goes well with fish and chicken and will surely be a go-to recipe when you are trying to impress your guests.
Red Curry Sauce 470x449

Submitted By:

Dietary Interests: Gluten-Free

Allergens: Nuts

Yield:

4 servings (600 ml)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (600 ml)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (600 ml)

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large (150 g) sweet onion, peeled, chopped
  • 1 piece (10 g) fresh ginger root, 1/2" slice
  • ½ stalk (50 g) lemon grass, chopped
  • 2 garlic cloves, peeled, smashed
  • 1 thai red chili, halved, seeded, optional
  • 1 Tablespoon thai red curry paste
  • 3 dates, pitted
  • 1 can (400 ml) lite coconut milk
  • 1 Tablespoon fish sauce
  • ½ small lime, peeled

Directions

  1. In a large sauce pot on high heat, heat the oil to just before smoking. Add onions and sauté until slightly browned about 5 minutes. Add ginger, lemongrass, garlic and continue to sauté until deep brown, another 10 minutes. Season lightly with salt. 
  2. Add curry paste (and chili if using) and cook for 1 minute. Add dates, coconut milk, fish sauce. Cook on medium high heat and let reduce until slightly thickened, about 10 minutes. Cool slightly. Place liquid and lime into Vitamix container and secure the lid. 
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Return the sauce pot and simmer. 

Chef's Notes

  • Restaurants use the Vitamix to achieve their silky purees and with this sauce you can too.When paired with shrimp or salmon, this red curry sauce is a protein-packed dish that offers a wealth of nutrients.  You can easily switch this out for another protein option, including a vegan tofu. Toss in a variety of colorful vegetables such as bell peppers and spinach, and add even more vitamins and antioxidants.

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large (150 g) sweet onion, peeled, chopped
  • 1 piece (10 g) fresh ginger root, 1/2" slice
  • ½ stalk (50 g) lemon grass, chopped
  • 2 garlic cloves, peeled, smashed
  • 1 thai red chili, halved, seeded, optional
  • 1 Tablespoon thai red curry paste
  • 3 dates, pitted
  • 1 can (400 ml) lite coconut milk
  • 1 Tablespoon fish sauce
  • ½ small lime, peeled

Directions

  1. In a large sauce pot on high heat, heat the oil to just before smoking. Add onions and sauté until slightly browned about 5 minutes. Add ginger, lemongrass, garlic and continue to sauté until deep brown, another 10 minutes. Season lightly with salt. 
  2. Add curry paste (and chili if using) and cook for 1 minute. Add dates, coconut milk, fish sauce. Cook on medium high heat and let reduce until slightly thickened, about 10 minutes. Cool slightly. Place liquid and lime into Vitamix container and secure the lid. 
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Return the sauce pot and simmer. 

Chef's Notes

  • Restaurants use the Vitamix to achieve their silky purees and with this sauce you can too.When paired with shrimp or salmon, this red curry sauce is a protein-packed dish that offers a wealth of nutrients.  You can easily switch this out for another protein option, including a vegan tofu. Toss in a variety of colorful vegetables such as bell peppers and spinach, and add even more vitamins and antioxidants.

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 large (150 g) sweet onion, peeled, chopped
  • 1 piece (10 g) fresh ginger root, 1/2" slice
  • ½ stalk (50 g) lemon grass, chopped
  • 2 garlic cloves, peeled, smashed
  • 1 thai red chili, halved, seeded, optional
  • 1 Tablespoon thai red curry paste
  • 3 dates, pitted
  • 1 can (400 ml) lite coconut milk
  • 1 Tablespoon fish sauce
  • ½ small lime, peeled

Directions

  1. In a large sauce pot on high heat, heat the oil to just before smoking. Add onions and sauté until slightly browned about 5 minutes. Add ginger, lemongrass, garlic and continue to sauté until deep brown, another 10 minutes. Season lightly with salt. 
  2. Add curry paste (and chili if using) and cook for 1 minute. Add dates, coconut milk, fish sauce. Cook on medium high heat and let reduce until slightly thickened, about 10 minutes. Cool slightly. Place liquid and lime into Vitamix container and secure the lid. 
  3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades. Return the sauce pot and simmer. 

Chef's Notes

  • Restaurants use the Vitamix to achieve their silky purees and with this sauce you can too.When paired with shrimp or salmon, this red curry sauce is a protein-packed dish that offers a wealth of nutrients.  You can easily switch this out for another protein option, including a vegan tofu. Toss in a variety of colorful vegetables such as bell peppers and spinach, and add even more vitamins and antioxidants.