Easy Coconut Curry Sauce Recipe

This simple coconut curry sauce is easy to make and comes together in under 5 minutes. This sauce can be made ahead and frozen for later use and is a stable I keep on hand for quick, easy, and tasty meals!

If you’re a curry fan, you know there are a variety of curry sauces available to purchase at the store. I’ve tried many and have a great love for both Indian and Thai curries. This recipe for a simple coconut curry sauce is my go-to for homemade curry and can be customized to suit your taste! Add extra spice if that’s your thing, or keep it simple as it’s written. 

I like to make a jar of this to have on hand for quick and easy meals. All I have to do is cook white rice in my Instant Pot and warm up my favorite protein and veggies. Then top it with this delicious sauce, and you have a winner-dinner! 

Easy Coconut Curry Sauce Recipe

For this recipe, you will need oil, red pepper flakes, garlic, ginger, curry powder, coconut milk, cumin, turmeric powder, soy sauce, sugar, and fresh lime juice.

Start by warming the oil in a medium saucepan over medium-high heat. Add in the crushed red pepper flakes, minced garlic, ginger, and curry powder. Warm the spices for 1-2 minutes or until fragrant.

Next, pour in the coconut milk and add in the sugar, cumin, and turmeric powder. Mix well and simmer the sauce until it thickens to your liking. 

Once thickened, remove the pan from the heat and stir in the soy sauce and lime juice. 

Use the sauce immediately or store it in an airtight container in the refrigerator for a week. You may also freeze the sauce in freezer-safe containers for up to three months.

Watch the Video Version of this Recipe:

Ingredients, Tips & Substitutes:

• Oil: Use your favorite cooking oil. Coconut oil is a great option, but sesame and olive oil are great options, too.
• Coconut Milk: I used full-fat coconut milk for its great flavor and creamy consistency. You may use coconut cream or light coconut milk instead, but you will need to simmer the sauce less or more, depending on the fat content. 
• Soy Sauce: Soy sauce adds flavor and saltiness to this sauce. You may substitute soy sauce with fish sauce or coconut aminos if you prefer. 
• Sugar: You may use other types of sugar like date sugar, brown sugar, or raw cane sugar. You may omit it entirely if you’d prefer, but it does add flavor to this sauce.
• Lime juice: Fresh is best, but if that’s not available, you may use lime juice concentrate or lemon juice. 
• Heat Level: This sauce has a light spice to it, but if spice isn’t your thing, you may omit the red pepper flakes. If you enjoy spicy food, you may add more pepper flakes or cayenne peppers if you like. 

How To Use Coconut Curry Sauce:

This simple curry sauce can be used in a variety of ways. I’ll list some of my favorite combinations below:

• Chicken Curry: Serve warmed chicken breast pieces over jasmine rice and bell peppers. Top with warm coconut curry sauce and chopped cilantro, and enjoy!
• Vegan Coconut Curry: Serve brown rice or sweet potatoes topped with steamed broccoli and seared tofu. Pour the coconut curry sauce over the bowl and enjoy.
• Slow Cooker Curry Soup: Pour the curry sauce into a slow cooker and add two cups of vegetable broth. Then, add in either chicken or tofu and your favorite veggies. Snap peas, green onion, carrots, and potatoes are some great options. Cook on low for 4 hours. 

FAQ

Can I customize the spice level in this sauce?

Yes. Adjust the amount of crushed red pepper flakes to control the heat level. You can increase or decrease based on your spice preference.

Is sesame oil necessary, or can I use a different oil?

While sesame oil adds a unique flavor, you can use other oils like coconut oil.

Can I make this sauce in advance?

Yes, you can! Prepare the sauce and store it in an airtight container in the refrigerator. It can be stored for up to a week, making it convenient for meal prep.

Is coconut milk the only base for this curry sauce?

Yes, coconut milk forms the creamy base of this sauce, giving it a rich and flavorful texture. Feel free to use full-fat or light coconut milk based on your dietary preferences.

Can I omit the sugar or replace it with a substitute?

You can adjust the sweetness by omitting or reducing the sugar. If you prefer a different sweetener, like honey or maple syrup, you can experiment to suit your taste.

What can I substitute for soy sauce or coconut aminos?

If you have soy allergies or prefer a soy-free option, you can use tamari, liquid aminos, or even fish sauce as a substitute.

Can I freeze this Coconut Curry Sauce?

Yes, this sauce freezes well and can be stored in the freezer for up to three months.

How do I reheat the sauce when using it from the fridge?

Reheat the sauce gently on the stove or in the microwave, stirring occasionally, until it reaches your desired temperature.

Related Recipes:

• Coconut Curry Soup Recipe
• Coconut Chicken Curry Recipe (Keto + Whole 30)
• Keto Peanut Sauce

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