15-Minute Creamy Thai Green Curry Sauce
Skip the takeout and whip up this vibrant, restaurant-quality Thai green curry sauce in just 15 minutes. Infused with fresh ginger, Thai basil, and creamy coconut milk, this versatile sauce brings a perfect balance of savory, sweet, and zesty flavors to any weeknight dinner.
- Cook Time: 15 minutes
- Total Time: 15 minutes
Ingredients
1 can (13.5 oz) unsweetened coconut milk
1/2 tablespoon Thai green curry paste (adjust to your spice preference)
1 tablespoon fresh ginger, finely minced
1 tablespoon light brown sugar
2 tablespoons fish sauce (I prefer vegan fish sauce)
1 tablespoon fresh lime juice
1 bunch green onions (scallions), finely diced
1/4 cup fresh Thai basil leaves (or regular sweet basil)
1 tablespoon neutral oil (e.g., avocado or sunflower oil)
Kaffir lime leaves (optional)
Instructions
1. Heat a frying pan over medium heat with the oil. Once simmering, add the minced ginger, diced green onions, and green curry paste. Stir constantly for 1-2 minutes until fragrant.
2. Pour in the coconut milk and stir until smooth. Add the light brown sugar and a few lightly bruised kaffir limes leaves if using.
3. Bring the mixture to a low simmer. Cook for 5-7 minutes, adjusting the heat as necessary to maintain a gentle simmer.
4. Turn off the heat and stir in the fish sauce and lime juice. Let cool for a few minutes.
5. Add the basil to a blender along with the cooled sauce and blend on high until smooth.
6. Serve warm over rice, noodles, or vegetables.