I’m obsessed with Jalapeño Green Curry Sauce. Bright, tangy, and full of flavor! Drizzle it over a stir-fry or use it as a marinade.
We visited a restaurant called the Brightwok Cafe in Chicago over the summer. That place was soooo good! The entire menu is gluten-free, dairy-free, and peanut-free! It was a true pleasure to just order food. No questions, just food. I had one of the summer specials which was called Hot in Here Jalapeño. I loved it. Ever since, I’ve been dreaming of that bowl… that sauce. If I lived any closer, I’d be there to eat, I don’t know, weekly?! Daily?! Ok, weekly. Since I can’t really do that, I came up with this Jalapeño Green Curry Sauce to hold me over until my next visit.
This is so different from anything I ever make but it’s oh, so good! I think I’ve opened up a whole new world of flavor possibilities! You might be wondering, “what is a curry anyway?” Well, curry can be a sauce, paste, or powder made up of any combination of ingredients & spices. Now that doesn’t sound scary does it? So what did I put in my curry? Let’s see!
I know. I know you’re looking at some of that and thinking, I don’t like buying “special” ingredients… But I’m serious, if you want to up your flavor game or are sick of the same old flavors… try this! Experiment! Get nuts! For me, the only ingredient I wasn’t sure I’d find was lemongrass paste. Lucky for me, my Kroger happened to be clearancing out the lemongrass paste at the time I bought it. I ended up loving this recipe so much, I went back to buy more of the paste and stick it in the freezer! I found it in the refrigerated produce aisle. If you can’t find lemongrass paste, I would say just leave it out! It adds a tangy flavor, so add in a little more lime juice or some lemon zest if you want a substitute.
As for all of the other ingredients, I either always have those on hand or they are very easy to find. I tend to have ginger on hand for Bacon Fried Rice. My garden is actually exploding with basil right now, so if ya need some… let me know! The coconut milk is in the Asian/International Foods aisle. You can find liquid aminos (gluten-free soy sauce) in the organic aisle, or use low-sodium soy sauce if you’re not gluten-free.
As for the recipe, if you can handle the grocery shopping, the hard part is done! All we need to do now is blend all of those ingredients together. It really is easy! The sauce keeps for up to a week in the fridge. It can also be frozen, either in a jar or in small ice-cube size portions.
Jalapeño Green Curry Sauce
A deliciously bright and tangy sauce, packed full of flavor! Drizzle it over a stir-fry bowl or use it as a marinade!
- 2 jalapeños seeds removed
- 1 small shallot
- 4 cloves garlic
- 1 lime juiced
- 1 Tbsp fresh ginger peeled
- 1/2 cup cilantro
- 1/2 cup basil
- 1/2 tsp cumin
- 1/2 tsp corriander
- 1 Tbsp liquid aminos
- 2 Tbsp lemongrass paste or zest of 1 lemon or omit
- 1 cup coconut milk full-fat, canned
Place all ingredients into a blender or food processor and blend until smooth.
Keeps well for up to a week in the fridge.
Recipe adapted from The Roasted Root
If you make this Jalapeño Green Curry Sauce, will you let me know what you think?! It’s a very interesting and flavorful sauce! Here’s a recipe I made using this magical sauce, Jalapeño Green Curry Bowls!