Clean & Easy Red Curry Sauce Recipe

This Thai-inspired Easy Red Curry sauce recipe is a creamy and tasty way to instantly dress up vegetables, potatoes, whole grains and all types of protein.


  • 2 tablespoons red curry paste (such as Thai Kitchen brand)
  • 1/2 cup coconut cream (see notes below)
  • 2 tablespoons mirin (look for this in the Asian condiment section of your supermarket)
  • 2 tablespoons unpasteurized soy sauce (such as organic OHSAWA Nama Shoyu)
  • 3 pitted dates
  • 1/2 cup plus 2 tablespoons water
  • 1/2 cup all-natural creamy peanut butter
  • 2 tablespoons organic (unrefined red palm oil (or extra virgin coconut oil))
  • 1/3 cup finely chopped shallots
  • 4 cloves minced garlic
  • 3 tablespoons lime juice


  1. In a high speed blender (such as a Vitamix), add the red curry paste, coconut cream, mirin, soy sauce, dates, water and peanut butter: process on high speed until smooth and creamy. Set liquid curry mixture aside.
  2. In a small saucepan, heat the oil over medium-low heat. Add the shallots and garlic, and cook until soft, about 1 minute. Pour in the liquid curry mixture and whisk until smooth. Bring to a boil, then reduce the heat to low and simmer until the mixture is reduced by half, about 12 to 15 minutes.
  3. Turn off the heat and stir in the lime juice. Serve warm or cold.

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Coconut “Cream” is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the red curry sauce recipe. You can reserve the liquid water for other smoothies.

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