This versatile, flavorful coconut curry sauce recipe is delicious in pretty much any dish. It only takes about five minutes to make in your blender!
Table of Contents
This super simple coconut curry sauce is a blender recipe that uses pre-made curry paste or curry powder along with fresh garlic and ginger and just a little bit of brown sugar to create a balanced, versatile sauce that's delicious on bowl meals!
I love to serve this with cooked grains, like rice or quinoa, paired with steamed, sautéed, or roasted veggies and a plant-based protein.
For the veggies, try it with some air fryer frozen cauliflower or roasted potatoes and broccoli. Or your favorite steamed, roasted, or sautéed veggies, like spinach, sweet potato, or kale.
For the protein, I am biased by my love of tofu! Salt and pepper tofu works great with this curry sauce, as does crunchy panko tofu. If you want to stay away from tofu, try it with cooked chickpeas!
This coconut curry sauce is gluten-free and nut-free, and it's soy-free as long as your curry paste is soy-free.
It's also super versatile! You can use your curry paste of choice (as long as it's vegan -- more on that below!) or with curry powder.
If you love easy curries, also check out my super quick and easy coconut-free chickpea curry!
✓ Ingredients and Substitutions
- coconut milk - You can use light or full-fat coconut milk. Coconut cream will make a sauce that's too thick, so if you use that, thin it out with water to your desired consistency.
- curry paste - Use your favorite! I love to make this with red curry paste, masaman curry paste, or other Thai curries, but any curry paste you like will work fine. You can also use curry powder, if you can't find curry paste.
- aromatics - Fresh ginger and garlic give this coconut curry sauce so much extra flavor!
- brown sugar - A little bit of molasses-y sweetness balances the heat so beautifully! You can omit, if you prefer.
- salt - Depending on your curry paste/powder, you may or may not need to add salt. Do this to taste, blending after you add it. Remember: you can always add more, but you can't take away, so add slowly.
🛒 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.
🔪 How to Make Coconut Curry Sauce
Toss all of the ingredients into your blender or food processor, and puree until completely smooth. If you want it warm, simmer on medium heat on the stovetop or heat in the microwave to your desired temperature.
💡 Helpful tips
- 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.
- If you are using curry powder, start with 1 teaspoon, and add by the ½ or ¼ teaspoon until you reach your desired flavor. If you use yellow curry powder, you can also add ½ teaspoon garam masala for extra flavor.
🫙 Storage directions
Leftover coconut curry sauce will keep in a closed container in the refrigerator for five to seven days.
💬 Frequently asked questions
Some curry pastes will react this way with the coconut milk in the blender. A little bit of texture is nothing to worry about, but you can blend more to get a smoother mixture.
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.
🥣 How to Use Coconut Curry Sauce
Steamed basmati 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.
Or, pour it over any of these bowl recipes in place of the listed sauces:
📖 Recipe
Coconut Curry Sauce Recipe
Equipment
Ingredients
- 13.5 ounce can coconut milk lite or full-fat is fine
- 1 to 2 tablespoons curry paste or 1 teaspoon or more curry powder, to taste
- 1 inch piece fresh ginger
- 2 cloves garlic
- 1 teaspoon brown sugar optional
- salt to taste
Instructions
- Toss all of the ingredients into your blender or food processor, and puree until completely smooth. If you want it warm, heat on medium heat on the stovetop or heat in the microwave to your desired temperature.
Debbie
Used this for a chicken curry vegetable soup. It was delicious.
Anna Chamberlain
Love it, thanks!
Becky Striepe
You're welcome, Anna!
Sarah Erickson
This recipe looks so good! I'm going to be trying it this weekend and was wondering how long it keeps? Thank you!
Becky Striepe
It keeps for 5-7 days in the fridge. Enjoy it, Sarah!
Yasmin
Love this recipe! I have made it multiple times now.
Becky Striepe
Thank you, Yasmin! I'm so glad you're enjoying it.
barbs
try adding half 1 tsp corn flour this will prevent curdling
Joann
Do you use unpeeled ginger (the video looked like it was unpeeled)?
Love curry recipes and will definitely make this !
Becky Striepe
Yes! Since you're blending and the curry flavor is so strong, there's no need to peel for this recipe. Enjoy it, Joann!
Ginny
How long could this last in the fridge? If you don’t have curry paste, could you use curry seasoning instead?
Becky Striepe
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.
Edythe
Can it be canned, to give as a gift?
Becky Striepe
That's a good question, and I'm not totally certain. I'd hate to say yes and have your gift end up spoiled!
Jonathan Bryans
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?
Becky Striepe
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.
Bharti
Will definitely try out this recipe....only a quick question.....want to know the curry paste that you use!
Becky Striepe
Sure! I use Thai Kitchen, because that's the one my grocery store carries, and it's delicious!
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
Elizabeth
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!
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.
Allison
I'm fixing to try this it sounds so yummy 😋 is it possible to use minced organic ginger? how much should I use? I'll also be using minced garlic from a jar as I'm a busy person and like to cut prep times down, also when I buy ginger it always molds on me :(
Becky Striepe
Use 1 tablespoon minced fresh ginger and 2 teaspoons minced garlic.
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! :)