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.
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 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 this to a boil, chances are it will curdle.
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!
All-Purpose Coconut Curry Sauce
- 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
- 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!