Easy Coconut Curry Sauce In Just 5 Simple Steps
An easy and creamy recipe for a coconut curry sauce, with a perfect balance of spices, aromatics, and the richness of coconut milk.
Ingredients
- 1 tbsp vegetable oil or coconut oil
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper or red pepper flakes optional
- 1 13.5-ounce can full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 tsp brown sugar or honey
- 1 tbsp fresh lime juice
- Salt to taste
- Fresh cilantro or basil for garnish
Instructions
- Sauté Aromatics: In a medium pot or deep skillet, heat the oil over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until soft and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Toast the Spices: Reduce the heat to low. Add the curry powder, turmeric, coriander, and cayenne pepper (if using) to the pot. Stir constantly and cook for about 30 seconds to 1 minute, until the spices are fragrant.
- Add Liquids and Simmer: Pour in the full-fat coconut milk and vegetable broth. Stir well, scraping up any spices from the bottom of the pot. Bring the mixture to a gentle simmer.
- Simmer and Season: Reduce the heat to low and let the coconut curry sauce simmer for at least 15 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken. Stir in the brown sugar and lime juice. Season with salt to taste.
- Serve: The coconut curry sauce is now ready to be served. You can add your favorite cooked protein (like chicken or shrimp) or vegetables (like bell peppers or chickpeas) directly to the sauce and simmer for a few more minutes to heat through. Garnish with fresh cilantro or basil and serve over steamed rice or noodles.
Notes
The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.