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 five minutes to make.
How to Make Coconut Curry Sauce
You don’t need a fancy blender for this recipe at all. I’ve made this coconut curry sauce in my Vitamix before, but I’ve also made it plenty of times in my 10-year-old Magic Bullet to make sure it works on even a low-end blender.
Like with anything you’re blending, it will just come together more quickly in a high speed blender. With a regular blender, just keep blending, stopping occasionally to give the motor a rest, until you have a nice, smooth mix.
I like using Massaman curry paste best to make my Coconut Curry Sauce, but you can use any curry paste that you like. That’s the beauty of this sauce – it’s super versatile!
Massaman curry paste is pretty mild, so if you’re using a hotter paste – like red curry – I suggest starting on the low end of the quantity range of paste in the recipe, and add to taste – 1/2 teaspoon at a time – from there.
You can also totally fix it if you end up with a sauce that’s too hot. Just add more coconut milk until you reach your desired heat level. Making your perfect Coconut Curry Sauce is all about that balance, and once you find it, you are golden.
What’s super great about this recipe is that you don’t have to cook it. Just blend and pour. Of course, you can warm this sauce up in the microwave or on the stovetop, if you want a warm sauce, but it’s not necessary.
I wasn’t kidding about it only taking five minutes!
How to Use Your Coconut Curry Sauce
My husband, 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!
The dish above is a super simple weeknight meal: brown rice, Ginger-Sesame Kale, and baked tofu topped with avocado, green onions, cashews, and plenty of Coconut Curry Sauce.
Steamed rice or quinoa, your favorite veggies, and tofu or tempeh 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.
Try adding it to hummus in place of the oil to give your next batch of hummus a curried edge.
It would also be fabulous drizzled over any of these bowl recipes:
The curry-tastic possibilities are endless!
Check out how easy it is to make this coconut curry sauce, y’all!
If you prefer a written recipe to a video, I’ve got you covered with written directions right here:
All-Purpose Coconut Curry Sauce
Ingredients
- 1 13.5 ounce can coconut milk
- 1-2 tablespoons curry paste - of your choice (Adjust to suit your tastes - more for spicier sauce, less for more mild sauce.)
- 1 inch piece fresh ginger - coarsely chopped
- 2 cloves fresh garlic - coarsely chopped
- 1 teaspoon brown sugar - optional
- 2 teaspoons soy sauce - optional
Instructions
- Toss all of the ingredients into your blender or food processor.
- Puree until smooth, then pour over whatever your dish is, and sprinkle with fun toppings, like cashews, green onions, or chopped avocado!
Karen
Thank you so much for this wonderful,delicious, simple coconut curry recipe!
It’s so easy and super delicious!
I will make this often?
Karen
Also if you have trouble with this recipe curdling, I’ve found that if you heat coconut milk on high heat it curdles.
I just pour this over warm veggies and enjoy.
Courtney
Could you possibly tell me what I’m doing wrong here?! I made this in 2 batches back to back because the first didn’t turn out and my second batch didn’t either. Its almost like its seperating and curdling and getting gooey instead of creamy. I’m using guar gum free coconut milk. I’m not sure if that’s the reason or not. Thanks!
Becky Striepe
Hmmm – it is hard to say with the info here. Did you make any changes to the recipe at all? It definitely should be creamy, not gooey!
Jillian
I’m having the same problem! It’s like it won’t combine. Bad canned coconut milk maybe?
Becky Striepe
I am so confused by these results, and it makes me wonder if coconut milk can vary can to can somehow. I recently made my tried-and-true curry soup, and for some reason, this time, the coconut milk was all clumpy, even after stirring. It would go back to being clumpy.
The only other thing I can think of is that it could be differences in the curry paste? I want to get to the bottom of this, for sure, especially if it’s happening to more than one person!
Becky Striepe
OH! Brainstorming, and I thought of another possibility – are you definitely using the 13.5 ounce can of coconut milk (not coconut cream)? Using coconut cream or that smaller (5.5 ounce) can of coconut milk would definitely yield different results in the texture department.
Marta
Hey, this might be a silly question, but it’s doesn’t say you cook it at any point! Do you just pour it raw on you bowl? Thanks
Becky Striepe
You do! No cooking required.
Crystal christmas
Questoin i was gonna make the sauce and then bake it on my chicken can i do that
Becky Striepe
I bake it over tofu, so I don’t see why not.
Katie
Hi! This looks delicious and cannot wait to try it! Just wondering how long it lasts? I thought about making it and adding it to Xmas gift baskets.
Becky Striepe
Ooh that’s a good question. It definitely needs to be refrigerated after you make it, and I’d say 3-4 days in he fridge.
Leigh Anne
Hi can I use curry powder in place of curry paste?
Becky Striepe
That’s a good question. I’ve never tried it, but I’m sure you could. I would add 1/2 teaspoon at a time, until it tastes good to you. Let me know how much you end up using!
Ruth
I used curry powder and it turned out well. I ended up with yellow curry.
Becky Striepe
That sounds great! We have some red curry powder. I should make it with that one!
Anonymous
I used the curry powder also. I absolutely love this! It’s so easy, it will be a quick go to meal for me.
Dani
Looks great! Does this freeze well?
Becky Striepe
Ooh that’s a good question and something I haven’t tried. If you give it a shot, let us know for sure!
Joanne
I make beef Massaman curry often and I freeze individual portions so that I can have it anytime. It freezes nicely that way. As far as freezing it up in a large container and using it at will, I don’t know how that would work but I don’t think it would be a problem.
Becky Striepe
I haven’t frozen this sauce. It makes a smallish batch, so I’ve never had leftovers!
celestedimilla
This sounds SO delicious! Celeste 🙂
Becky Striepe
Thank you, Celeste!
Dianne
Please confirm the amount of coconut milk; it looks like the recipe is calling for a 5.5oz can. Thanks!
Becky Striepe
That is correct. If you can’t find the small cans at your store, 3/4 cup will do.
Dianne
Thanks; I haven’t seen the small cans, but I can measure from a big one! It looks and sounds delicious!
Becky Striepe
No problem. Enjoy it!
Deborah
I am confued. I thought recipe called for 13.5 oz can.
Becky Striepe
It does now – I have tweaked/updated the recipe, so some of these older comments are from the older version.
cookeasyvegan
I think I fit right into the middle of your family — I like bold spicy dishes but with just a little sauce. 🙂 Love curry.
Becky Striepe
You would bridge the gap so nicely at my dinner table, Andrea!
acookinthemaking
Mmm this sounds delicious! I am a sauce-lovin’ gal myself 🙂
Becky Striepe
We sauce-lovin’ gals have to stick together!
Bethe
Noms!!
Becky Striepe
So well put, and so succinctly! 🙂