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    Home » Simple Vegan Recipes » Sauces and salad dressings

    5-minute coconut curry sauce

    Last Modified: Apr 20, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print
    jar of coconut curry sauce with some sauce running down the side of the jar

    This versatile, flavorful coconut curry sauce is delicious in pretty much any dish. It only takes about five minutes to make in your blender!

    jar of coconut curry sauce with some sauce running down the side of the jar

    Jump To:
    • How to make coconut curry sauce
    • Choosing vegan curry paste
    • Adjusting the heat
    • How to use it
    • A note about heating
    • All-purpose coconut curry sauce recipe

    How to make coconut curry sauce

    You don't need a fancy blender for this recipe at all. I've made this 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 or red 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 recipe - it's super versatile!

    hand placing coconut milk in a blender canister onto the table

    Choosing vegan curry paste

    Finding vegan curry paste isn't too difficult, but you do need to read the ingredients. These are some of the animal products to look out for in curry pastes:

    • fish sauce
    • shrimp paste
    • dairy ingredients

    A lot of the more common brands, like Thai Kitchen, are free of animal products. Just give the ingredients a once-over to be sure.

    Adjusting the heat

    Curry pastes can vary quite a bit in spiciness, so start with 1 tablespoon, then give the sauce a taste. Then, add more, to taste -- 1 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.

    I wasn't kidding about it only taking five minutes!

    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. Just make sure you warm over low heat (see below about curdling).

    easy vegan curry bowl topped with curry sauce

    How to use it

    My family has what you might call "divergent tastes" when it comes to food. My kid likes mild dishes, my husband doesn't like things 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 in the photo above is a super simple weeknight meal: brown rice, Ginger-Sesame Kale, and air fryer 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 sauce. 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's also fabulous drizzled over any of these bowl recipes:

    • Baked Tofu Buddha Bowl
    • Oven-Roasted Tofu Broccoli Bowl 
    • Quinoa Buddha Bowl

    A note about heating

    Like any creamy sauce, coconut curry sauce will curdle if you overheat it.

    As I mentioned in the "How to Use" section, I like to pour this straight from the blender over cooked dishes, like grain bowls or even salads.

    If you do want to heat this up, add it to the pan at the very end of cooking, and stir constantly until it's just heated through. If you bring coconut milk to a boil, it could curdle.

    jar of coconut curry sauce with some sauce running down the side of the jar

    All-purpose coconut curry sauce recipe

    You make this simple coconut curry sauce in your blender. It takes about five minutes!
    Prevent your screen from going dark
    4.84 from 6 votes
    Print Pin Rate
    Course: Sauces and Dressings
    Cuisine: Vegan
    Keyword: coconut curry sauce, easy curry sauce, vegan curry sauce
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings
    Calories: 115kcal
    Author: Becky Striepe

    Ingredients

    • 1 13.5 ounce can coconut milk - (see note)
    • 1-2 tablespoons curry paste - of your choice (see note)
    • 1 inch piece fresh ginger
    • 2 cloves fresh garlic
    • 1 teaspoon brown sugar - optional
    • salt - to taste

    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!

    Equipment

    • Blender

    Notes

    • Before you open your can of coconut milk, shake it well, especially if your kitchen is cold. Coconut milk separates in the can, and shaking will make it easier to get more of the goods out of the can.
    • The recipe calls for 1-2 tablespoons of curry paste, because the pastes can vary in how hot they are. Start with 1 tablespoon, then add more if you want a spicier result.

    Nutrition

    Nutrition Facts
    All-purpose coconut curry sauce recipe
    Amount per Serving
    Calories
    115
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    10
    g
    50
    %
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    7
    mg
    0
    %
    Potassium
     
    129
    mg
    4
    %
    Carbohydrates
     
    4
    g
    1
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    295
    IU
    6
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    12
    mg
    1
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan sauces and salad dressings

    • 5-minute tahini miso dressing
    • Israeli Couscous Salad Recipe with Creamy Avocado Dressing
    • 5-Minute Ginger Cranberry Vinaigrette
    • Vegan Curry Mayonnaise

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Erickson

      May 06, 2022 at 12:18 am

      This recipe looks so good! I'm going to be trying it this weekend and was wondering how long it keeps? Thank you!

      Reply
      • Becky Striepe

        May 06, 2022 at 1:58 pm

        It keeps for 5-7 days in the fridge. Enjoy it, Sarah!

        Reply
    2. Yasmin

      September 15, 2021 at 1:35 pm

      5 stars
      Love this recipe! I have made it multiple times now.

      Reply
      • Becky Striepe

        September 17, 2021 at 4:49 pm

        Thank you, Yasmin! I'm so glad you're enjoying it.

        Reply
    3. barbs

      December 03, 2020 at 8:46 pm

      try adding half 1 tsp corn flour this will prevent curdling

      Reply
    4. Joann

      October 09, 2020 at 6:57 am

      Do you use unpeeled ginger (the video looked like it was unpeeled)?
      Love curry recipes and will definitely make this !

      Reply
      • Becky Striepe

        October 09, 2020 at 9:22 am

        Yes! Since you're blending and the curry flavor is so strong, there's no need to peel for this recipe. Enjoy it, Joann!

        Reply
        • Ginny

          April 01, 2021 at 2:48 pm

          How long could this last in the fridge? If you don’t have curry paste, could you use curry seasoning instead?

          Reply
          • Becky Striepe

            April 05, 2021 at 9:51 am

            It will keep for 3-5 days in the fridge. Curry powder should work fine. I'd start with a tablespoon and add 1/2 to a full teaspoon at a time until you reach your desired flavor. Just blend and taste in between additions.

            Reply
    5. Edythe

      September 08, 2020 at 3:32 pm

      Can it be canned, to give as a gift?

      Reply
      • Becky Striepe

        September 09, 2020 at 11:00 am

        That's a good question, and I'm not totally certain. I'd hate to say yes and have your gift end up spoiled!

        Reply
    6. Jonathan Bryans

      July 15, 2020 at 11:32 am

      I have made this quick curry sauce and it is delicious even on plain white basmati rice with Asian long beans. But can you tell me how long it will last in the fridge? Can you freeze it?

      Reply
      • Becky Striepe

        July 15, 2020 at 2:31 pm

        I will keep for 3-5 days in the fridge. I'm not sure about freezing, but I have a feeling strange things might happen, because of the high fat content.

        Reply
    7. Bharti

      February 08, 2020 at 4:52 am

      Will definitely try out this recipe....only a quick question.....want to know the curry paste that you use!

      Reply
      • Becky Striepe

        February 08, 2020 at 11:14 am

        Sure! I use Thai Kitchen, because that's the one my grocery store carries, and it's delicious!

        Reply
    8. Lisa

      June 20, 2019 at 8:38 pm

      Sounds delicious! Can't wait to try it! Thank you.

      Reply
    9. Denise Dorman

      May 29, 2019 at 10:50 am

      I’ve had one in the refrigerator for 3 weeks, smells fine.Ill use it today on some hearts of palm linguine!

      Reply
      • Becky Striepe

        May 29, 2019 at 1:16 pm

        Enjoy it! Thank you for lettin me know it still seems good. I'm so nervous about spoiled food since getting food poisoning, I always err way on the side of caution.

        Reply
    10. Momma bear

      May 27, 2019 at 6:39 pm

      I made it without the brown sugar and soy sauce and it was ok but a bit bland. So I added them both and then it curdled. Any idea why? It tastes better but it’s all chunky.

      Reply
      • Becky Striepe

        May 28, 2019 at 12:43 pm

        Oh strange! I've never had it curdle, so my guess is that it may have been about timing.

        Reply
        • Jean

          January 22, 2020 at 6:43 pm

          I followed directions exactly as above, and it curdled. Inedibly curdled. No heat, no soy sauce...no changes to recipe. I tried blending several times to no avail. If anyone figures this out let me know...hesitant to waste the ingredients again.

          Reply
          • Becky Striepe

            January 22, 2020 at 8:50 pm

            I am so baffled by this! This sauce has never curdled on me, and I make it often. The only thing I can think of is that the curry paste you're using could be very acidic, but I'm not sure by any means.

            Reply
      • Jen

        October 02, 2019 at 6:48 pm

        Soy sauce (an acid) can make milk curdle

        Reply
      • Elizabeth

        April 21, 2020 at 10:39 pm

        4 stars
        Soy sauce? Did i miss some thing? It was a bit sweet. When i heated it up it was fine though. My man thought it was too sweet. Who cares? I'll make it again. Super quick to do in my ninja!

        Reply
    11. Kathie malone

      April 25, 2019 at 6:10 am

      5 stars
      Had this over some chicken, rice and broccoli. It was lovely, will have it again and again and again..... Lol

      Reply
    12. Karen

      July 26, 2018 at 9:11 pm

      5 stars
      Thank you so much for this wonderful,delicious, simple coconut curry recipe!
      It’s so easy and super delicious!
      I will make this often?

      Reply
      • Karen

        July 26, 2018 at 9:14 pm

        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.

        Reply
    13. Courtney

      May 17, 2018 at 9:48 pm

      5 stars
      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!

      Reply
      • Becky Striepe

        May 21, 2018 at 10:04 am

        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!

        Reply
      • Jillian

        May 30, 2018 at 10:05 pm

        I'm having the same problem! It's like it won't combine. Bad canned coconut milk maybe?

        Reply
        • Becky Striepe

          May 31, 2018 at 11:55 am

          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!

          Reply
        • Becky Striepe

          May 31, 2018 at 12:00 pm

          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.

          Reply
    14. Marta

      November 26, 2017 at 8:33 am

      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

      Reply
      • Becky Striepe

        November 26, 2017 at 8:37 am

        You do! No cooking required.

        Reply
        • Crystal christmas

          January 15, 2018 at 7:06 pm

          Questoin i was gonna make the sauce and then bake it on my chicken can i do that

          Reply
          • Becky Striepe

            January 15, 2018 at 7:18 pm

            I bake it over tofu, so I don’t see why not.

            Reply
    15. Katie

      October 06, 2017 at 4:02 pm

      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.

      Reply
      • Becky Striepe

        October 06, 2017 at 4:36 pm

        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.

        Reply
    16. Leigh Anne

      September 20, 2015 at 1:28 pm

      Hi can I use curry powder in place of curry paste?

      Reply
      • Becky Striepe

        September 20, 2015 at 1:33 pm

        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!

        Reply
      • Ruth

        April 09, 2017 at 6:14 pm

        5 stars
        I used curry powder and it turned out well. I ended up with yellow curry.

        Reply
        • Becky Striepe

          April 09, 2017 at 7:58 pm

          That sounds great! We have some red curry powder. I should make it with that one!

          Reply
        • Anonymous

          July 21, 2018 at 6:54 pm

          I used the curry powder also. I absolutely love this! It's so easy, it will be a quick go to meal for me.

          Reply
    17. Dani

      February 26, 2014 at 11:16 pm

      Looks great! Does this freeze well?

      Reply
      • Becky Striepe

        February 27, 2014 at 8:21 am

        Ooh that's a good question and something I haven't tried. If you give it a shot, let us know for sure!

        Reply
      • Joanne

        June 04, 2017 at 8:22 pm

        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.

        Reply
        • Becky Striepe

          June 04, 2017 at 8:56 pm

          I haven't frozen this sauce. It makes a smallish batch, so I've never had leftovers!

          Reply
    18. celestedimilla

      February 11, 2014 at 6:34 pm

      This sounds SO delicious! Celeste :)

      Reply
      • Becky Striepe

        February 11, 2014 at 6:35 pm

        Thank you, Celeste!

        Reply
    19. Dianne

      February 11, 2014 at 5:45 pm

      Please confirm the amount of coconut milk; it looks like the recipe is calling for a 5.5oz can. Thanks!

      Reply
      • Becky Striepe

        February 11, 2014 at 6:09 pm

        That is correct. If you can't find the small cans at your store, 3/4 cup will do.

        Reply
        • Dianne

          February 11, 2014 at 8:29 pm

          Thanks; I haven't seen the small cans, but I can measure from a big one! It looks and sounds delicious!

          Reply
          • Becky Striepe

            February 11, 2014 at 8:47 pm

            No problem. Enjoy it!

            Reply
        • Deborah

          December 30, 2018 at 9:28 am

          I am confued. I thought recipe called for 13.5 oz can.

          Reply
          • Becky Striepe

            December 31, 2018 at 11:36 am

            It does now - I have tweaked/updated the recipe, so some of these older comments are from the older version.

            Reply
    20. cookeasyvegan

      February 11, 2014 at 2:25 pm

      I think I fit right into the middle of your family — I like bold spicy dishes but with just a little sauce. :) Love curry.

      Reply
      • Becky Striepe

        February 11, 2014 at 2:37 pm

        You would bridge the gap so nicely at my dinner table, Andrea!

        Reply
    21. acookinthemaking

      February 11, 2014 at 11:38 am

      Mmm this sounds delicious! I am a sauce-lovin' gal myself :)

      Reply
      • Becky Striepe

        February 11, 2014 at 12:16 pm

        We sauce-lovin' gals have to stick together!

        Reply
    22. Bethe

      February 11, 2014 at 10:26 am

      Noms!!

      Reply
      • Becky Striepe

        February 11, 2014 at 10:28 am

        So well put, and so succinctly! :)

        Reply

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    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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