Red Curry Sauce

This recipe is is just for the sauce. If you have already made the sauce, or bought it pre-made then see the recipe for “Red Curry” (link at bottom).

This recipe uses kefir lime leaves. You can buy them either dried or preserved in liquid in the International section of most grocery stores.

Makes: 2 servings

Preparation time: 5m
Cooking time: 5m
Total time: 15m


  • 1 tablespoon chile powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 3 Tbsp lime juice plus zest of 1 lime
  • 4-6 kaffir lime leaves
  • 2 cups unsweetened coconut milk
  • coarse salt (to taste)

Equipment: 1 small sauce pan


  1. Whisk the coconut milk, chili powder, black pepper, parsley, cumin, nutmeg, lime juice and zest, lime leaves, and salt together in a small saucepan and bring to a simmer over medium heat.
  2. Simmer for 10 minutes, make sure it doesn't boil over.
  3. The sauce is ready to use. Either refrigerate/freeze to use later or continue to Red Curry for ingredient and cooking recommendations.