Trader Joe’s Red Curry Sauce Recipe
If you’re a fan of Trader Joe’s Red Curry Sauce, this homemade version is sure to become your go-to! Packed with fresh ingredients like lemongrass, red chilies, and turmeric, this recipe delivers the same bold flavors with an extra layer of richness and depth.
Ingredients
- ½ tsp coriander seed or ground coriander
- 1 tsp cumin seed or ground cumin
- ½ tsp black peppercorns or ½ tsp ground black pepper
- 1 medium red bell pepper seeds removed and chopped
- 2-4 medium red chilies stems removed (adjust to taste; Thai red chilies preferred)
- 1 stalk lemongrass root and tip trimmed, chopped
- 1 heaping Tbsp. fresh ginger or galangal or 1-2 tsp ground ginger
- 3 cloves garlic skins removed
- 1 Tbsp. fresh turmeric or 1 tsp ground turmeric
- ½ tsp sea salt plus more to taste
- 3 Tbsp. lemon juice
- 1 medium lime zested and juiced (~3 Tbsp. or 45 ml juice)
- 6 stalks green onions sliced (or substitute 1/2 cup diced shallot)
- 2-3 Tbsp. avocado or grape seed oil or water if avoiding oil
- 1 Tbsp. maple syrup or coconut sugar to balance heat
Instructions
- In a small skillet over medium-low heat, add the coriander seeds, cumin seeds, and black peppercorns. Toast for 4-5 minutes, stirring occasionally, until fragrant and slightly darker in color. Be careful not to burn the spices. Skip this step if you’re using ground spices.
- Once toasted, transfer the seeds to a mortar and pestle and crush them until roughly ground. If you don’t have a mortar and pestle, cool the seeds slightly, place them in a sandwich bag, and crush them with a rolling pin or a heavy pan. Set aside.
- To a food processor or blender, add the crushed spices, chopped red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest and juice, green onions (or shallot), oil (or water), and maple syrup (or coconut sugar).
- Blend the mixture until a smooth paste forms, scraping down the sides as needed. The lemongrass may take some time to blend, but be patient!
- For more acidity, add lime zest or juice. For more heat, add additional chilies. For sweetness, add a touch more maple syrup. For more creaminess or to thin the paste, add a bit more oil or water.
Video
Notes
Transfer the paste to a glass jar and store it in the refrigerator for up to 10 days. For longer storage, spoon the paste into an ice cube tray, freeze until solid, then transfer to a freezer-safe bag for up to 1 month.