Red curry vinaigrette is a creamy dressing with a rich, aromatic flavor. Add it to fresh or roasted vegetables, pasta salad, bowls, and more. It packs a flavorful punch to whatever you add it to and is both dairy free and gluten free.

Looking for more homemade vinaigrettes? Try my orange vinaigrette, jalapeño lime vinaigrette, or apple vinaigrette.

Ingredient Notes

Extra virgin olive oil – the base of the curry vinaigrette.
Rice vinegar – also called rice wine vinegar, just don’t use seasoned rice vinegar because it has added sugar and salt.
Lime zest and fresh lime juice – adds extra tang and brightness.
Thai red curry paste – my favorite brand is Thai kitchen.
Canned coconut milk – adds a slight creaminess to the dressing.
Maple syrup – adds a hint of sweetness that rounds out the other flavors.
Kosher salt – to taste.

How to Make: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

Blend until completely smooth. Season to taste with kosher salt.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this curry vinaigrette recipe using what you already have? Here are some ideas…

No red curry paste? – you can also use yellow curry paste or green curry paste for a slightly different flavor profile and color.
No canned coconut milk? – use another creamy milk such as oat milk, etc. Or you can even sub mayo or yogurt.
Make it gluten-free – make sure your curry paste doesn’t have wheat in it.
No maple syrup? – use honey.

Helpful Tips

Using a little more vinegar/citrus than oil gives the dressing a brighter, punchier flavor.
Make sure you use curry paste and not curry sauce because the flavor will be diluted.
Use either a blender or an immersion blender for the creamiest consistency.
Store the vinaigrette in an airtight container or tightly sealed jar in the fridge for up to 1 week.

Serving Ideas

This red curry vinaigrette can be used as a sauce or salad dressing. I highly recommend making my curry pasta salad. Especially if you love curries or curry variations like my curry baked dumplings.

It’s also delicious served over any type of crunchy salad. You can use it in place of the dressing in any of these salads:

Use it as a dipping sauce for fresh spring rolls, as a sauce for bowls like my sheet pan salmon buddha bowls, over noodles, etc.

More Homemade Dressings

Did you try this curry vinaigrette? If so, please leave a comment & a star rating below. Thank you!