Spice Up Your Meals with This Thai Curry Mayonnaise

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Cooking With Anadi

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Do you need to have a sauce with anything? I know I do! Whenever I’m eating pretty much anything from fries to potato-stuffed parathas, I bring on the condiments! I don’t know about you, but I’m not particularly a fan of dry food, and I find having plenty of dipping sauce options makes a meal significantly more exciting. Sometimes I lay out three spreads at a time just so I’ve got options and I can mix and match!

My new favorite has been this Thai-style mayo!! This tangy homemade dip is light and fresh and it’s perfect for dipping vegetables, chips, and crackers, and you can even spread it on sandwiches, burgers, or simply over protein! This versatile mayo will get ready in minutes in just one bowl and will transform your meals with a bit of heat and Thai goodness!

For all the step by step instructions demonstrated live, then be sure to watch the video recipe! Please subscribe to my YouTube channel and hit the bell button so you receive the notifications when my video recipes go live! The video recipes are an excellent resource to go along with the written recipe so all the information is packed in and you can follow along with me! Let’s get mixing!

What Is This Curry Mayonnaise Recipe?

This is an aioli made with mayonnaise and Thai ingredients. An aioli is simply a word to describe an elevated mayonnaise recipe. We use mayonnaise as the base and add a variety of ingredients to spruce it up. Restaurants make a variety of aiolis to add to their sandwiches or for dipping on the side.

From my research, this is actually a British recipe and is inspired by Indian flavors. Let me know if you want to see an Indian version of this mayo and I’d be happy to deliver! However, in this case I wanted to create a Thai version as I’ve been really into experimenting with Thai cooking lately! Is Thailand a destination unseen for you too? If so, then be sure to use this dipping sauce as part of your Live to Cook one-month challenge! I describe in my free motivational guide Make Cooking Fun!! how using what you have can spark some creativity to make new things! If you’ve got this new mayo laying around in your fridge, you’ll want you use it in plenty of ways! Check out my serving suggestions later on to keep you busy in the kitchen! You can get started on your cooking journey by signing up to my newsletter!

This dipping sauce will totally elevate all of your favorite sandwiches and snacks for dipping! If you want to add a Thai twist to your meal, then this is the mayonnaise recipe for you! It’s made with only a few ingredients and all you’ll need to do is whip up everything together in a small bowl! It’s extremely versatile and bursting with deliciousness! Even if you don’t like plain mayonnaise very much, the Thai ingredients mask the “mayo-ness” of mayo that may be off-putting to some. I know firsthand that regular mayo lovers can appreciate this Thai-style mayo!

Why Make This!

• Full control of the quality of ingredients and their quantities.
• Fresher than packaged mayonnaise.
• A versatile dip for many sandwiches & wraps, burgers, and snacks! I’ll list plenty of serving ideas later on in this post!

Dietary Considerations for Thai Curry Dip

This Homemade Dip is…

• Vegetarian
• Can be vegan-friendly (see notes below)
• Gluten-free (if using a gluten-free soy sauce)
• Low carb & Keto-friendly
• Onion & garlic-free

Tools Needed

• Mixing bowl
• Whisk

Ingredients

We only need 5 simple ingredients for our recipe! For full ingredient quantities and instructions, scroll to the bottom of this post for the FULL PRINTABLE recipe card. You can also scale the recipe based on how much mayo you want to make, so you can either make a little bit for a single meal, or a big batch to use in multiple recipes! All individual ingredient quantities will automatically adjust so you don’t need to worry about ratios!

• Mayonnaise: Can’t make our mayo without the star of the show! I recommend you use real mayonnaise and full fat for best creaminess and taste. For bonus points, you could even use homemade mayo! However, if you are watching your waistline, then you can go for the lighter mayo options, but keep in mind it won’t be as thick or as tasty in my opinion. Furthermore, if you want to make this mayonnaise vegan, simply substitute with a vegan mayo.
• Red curry paste: Use the Thai red curry paste to give this mayo a Thai flair.
• Sambal Olek: This is a Thai red chili paste. If you can’t find it, you can substitute with sriracha or chili garlic sauce. I chose this because it doesn’t contain garlic and it’s not as spicy.
• Soy sauce: Simple regular soy sauce will work just fine with our mayo.
• Lime: Use the juice of one lime. Alternatively, you can use bottled lime juice if that’s what you have on hand! You can substitute with lemon as well. This adds some acidity to the dip and brings all the flavors together.

How to Make This Curry Mayo Recipe

Combine all the ingredients in a bowl and whisk well until combined.

Serving Suggestions

This recipe will make a fairly large batch! We always discourage food waste here, so my goal is to give you plenty of recipe inspiration so that your Thai Curry Dipping Sauce disappears in a flash!

• Fries: You can dip Air Fryer Sweet Potato Fries, Air Fryer French Fries or even Air Fryer Waffle Fries in your mayo!
• Sandwiches & Wraps: Try it in my Quick & Easy Grilled Chicken Sandwich, McDonald’s Sausage McMuffin, or a Farmer’s Wrap.
• Burgers: This would be awesome in my McSpicy Paneer Burger or just a Classic American Cheese Burger!
• Other snacks: Try also dipping your Air Fryer Crescent Roll Pigs in a Blanket, Air Fryer Sausage Rolls, Buttermilk Fried Chicken, or even Air Fryer Jalapeno Poppers!
• Protein: This would be a great spread or dip for Italian-Herb Grilled Chicken Breast or Crispy Skin Blackened Salmon!
• Potatoes: Switch up your Potato Salad or Creamy Mashed Potatoes by mixing this in!
• Eggs: This can be nice to drizzle in an omelette or use this for Instant Pot Deviled Eggs!

Other Awesome Sauce & Dip Recipes!

• Classic Spicy Aioli
• Chunky Mango Guacamole
• Garlic Truffle Aioli
• Sweet & Spicy Tomato Chutney
• Sweet & Sour Tamarind Chutney
• Cilantro-Mint Chutney
• Traditional Indian Cucumber Raita
• Authentic Pico de Gallo
• Classic Guacamole
• Yogurt Caesar Dressing

Why There Is No Salt in the Recipe

You will notice there is no salt in the ingredient list, and that is deliberate. Half a teaspoon of soy sauce and a full tablespoon of red curry paste both turn up already salted — Thai curry pastes are built on chilies, aromatics and a good deal of salt — so the seasoning is largely done before you pick up a spoon.

That is what the last line of the method is for. Mix everything, taste it, and only then adjust. If it needs more depth, add a few more drops of soy sauce rather than salt itself, because soy brings savoriness along with the salinity and salt on its own only makes it sharper. Measure that soy sauce in teaspoons and not tablespoons, by the way — half a teaspoon is genuinely all it takes in half a cup of mayonnaise, and much more will dull the color and push the whole thing salty.

One label worth reading if you are keeping this vegetarian or making the vegan version: Thai red curry pastes vary a lot by brand, and some of them include shrimp paste. Check the jar rather than assuming, since it is not always obvious from the front.

How to Store Thai Curry Mayonnaise

This makes six servings, which is a fair amount of sauce for a recipe you can put together in five minutes, so it is worth knowing how long you have with it.

Scrape it into a clean airtight jar or container and keep it in the refrigerator. Because it is a mayonnaise-based sauce, the mayonnaise's own use-by date is the honest limit to work to. Everything else going in — curry paste, sambal oelek, soy sauce, lime juice — is long-life and well seasoned, so nothing here shortens the life of the mayo, but nothing extends it either. Use a clean spoon each time rather than the one that has been round the table, and it will hold up for as long as the jar of mayonnaise would have.

It is usually better on the second day than the first, once the curry paste has had time to bloom into the fat and stop tasting like a separate ingredient. If it looks a little loose or separated straight from the fridge, that is normal — give it a brisk stir and it comes back together.