I love a coconut curry sauce, and this skeleton recipe is great in pretty much any dish. With the help of your blender, it also takes about 5 minutes to make.
To make the recipe below I used massaman curry paste, but you can use any curry paste that you like in your coconut curry sauce. Massaman is pretty mild so if you’re using a hotter paste – like red curry – I might start with half or even one third the amount of paste and add to taste from there.
Dave and I have what you might call divergent tastes when it comes to food. He likes mild dishes that aren’t too saucy, and I prefer bold, spicy flavors and plenty of sauce. This coconut curry sauce is a solution to that problem. I can make a simple bowl for supper. Dave can put a little soy sauce on his, and I can douse mine in curry. Everybody wins!
For the dish pictured, I did my go-to rice cooker meal: brown rice with tofu and kale in the steamer basket. Steamed rice, veggies, and tofu are a nice basic vehicle for this coconut curry sauce, but you can also use it on stir fries, veggies roasts, or even put some of this sauce into pureed dips to add a little bit of punch.
You don’t need a fancy blender for this recipe at all. I’ve made this coconut curry sauce in my Vitamix before, but this time I used my very old Magic Bullet to make sure it works on even a low-end blender.
All-Purpose Coconut Curry Sauce
- 1 5.5 ounce can coconut milk
- approximately 1 tablespoon curry paste of your choice
- 1/2″ piece fresh ginger, coarsely chopped
- 1 clove fresh garlic, coarsely chopped
- 1/2 teaspoon brown sugar (optional)
- 1 teaspoon soy sauce (optional)
- chopped avocado, green onions, and roasted cashews for toppings (optional)
- Toss all of the ingredients (except for the toppings) into your blender or food processor.
- Puree until smooth, pour over whatever your dish is, and sprinkle on any of the optional toppings that strike your fancy!