Thai Red Curry Lemongrass Sauce

Abbeymoore Manor Bed and Breakfast Inn

1470 Rockland Avenue , Victoria, BC V8S 1W2 Canada


  • 100-150 grams Red Thai Curry Paste
  • 400 ml Unsweetened Coconut Milk
  • 1 cup Heavy Cream
  • 1 cup Tomato Sauce
  • 1 tablespoon Minced Fresh Ginger
  • 2 teaspoons Chopped Fresh Basil
  • 1 teaspoon Chopped Fresh Mint
  • 2 teaspoon Chopped Fresh Garlic
  • 1 teaspoon Fresh Ground Pepper (White Prefered)
  • 2 stalks Fresh Lemongrass*


  1. Combine all ingredients in a large pot and bring to a gentle boil stirring frequently. *Lemongrass can be minced but I use it like a cinnamon stick (chop off the top portion, peel one layer and put into sauce whole.
  2. Reduce heat and simmer until sauce is thickened and flavours have time to meld together. (Typically an hour or more)
  3. This sauce improves with time so try and make it the day before and refrigerate. Freeze extra sauce in ice cube trays and use as required. Great for omelettes, curried chicken over rice, pan seared scallops or whatever you can envision. Enjoy!
About this recipe:

Thai Red Curry Lemongrass Sauce