This versatile, flavorful coconut curry sauce is delicious in pretty much any dish. It only takes about five minutes to make in your blender!
Table of Contents
- How to Make Coconut Curry Sauce
- Choosing Vegan Curry Paste
- Adjusting the Heat
- How to Use Your Coconut Curry Sauce
- A Note About Heating
- Easy 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!
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).
How to Use Your Coconut Curry Sauce
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:
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.
All-Purpose Coconut Curry Sauce
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
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.
Lisa
Sounds delicious! Can’t wait to try it! Thank you.
Denise Dorman
I’ve had one in the refrigerator for 3 weeks, smells fine.Ill use it today on some hearts of palm linguine!
Becky Striepe
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.
Momma bear
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.
Becky Striepe
Oh strange! I’ve never had it curdle, so my guess is that it may have been about timing.
Jean
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.
Becky Striepe
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.
Jen
Soy sauce (an acid) can make milk curdle
Kathie malone
Had this over some chicken, rice and broccoli. It was lovely, will have it again and again and again….. Lol
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! 🙂