Thai Coconut Milk Curry Sauce
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Step up your game with this silky Coconut Curry Sauce poured over any dish! It’s made with Indian style spices that give this sauce tremendous depth.
Add tons of flavor in a snap with this savory Thai coconut curry sauce. Say goodbye to dishes and meals that lack flavor and get ready to turn those boring dishes into a great conversation starter with this easy coconut curry sauce.
Looking for more sauces to top off your dishes with? Consider trying this miso tahini sauce or chili garlic sauce next!
This Homemade Curry Sauce will become a new go to
One of my favorite ways to add flavor to any dish is sauce. There is something so yummy about adding flavors in other ways and sauce is such a great way to do it while adding another element like texture.
Sauces can be such an easy way to take a simple dish from 0 to 100. This delicious sauce can make any dish feel like comfort food while staying on the healthier side. My favorite way to enjoy it is over a plate of Air Fryer Shrimp and Peppers.
I’m excited to begin cozy-ing up with my favorite recipes and this coconut milk curry sauce is one of them! So if making some easy coconut curry sauce isn’t on your cold-weather/Fall to-do list, it is now!
While red curry paste isn’t a common ingredient in most western cooking, the rest of the ingredients list might already be in your home. This sauce makes it easy to step out of your “kitchen comfort zone”. After trying it for the first time, it might just become a house staple.
Coconut Milk Curry Sauce ingredients
To make this Thai coconut curry sauce recipe, you will need:
- Coconut milk: coconut milk and coconut oil are key ingredients to making this delicious curry.
- Wet ingredients: red curry paste will give this sauce its signature color and fiery flavor. Lime juice helps to neutralize the sweetness from the coconut.
- Cornstarch: cornstarch is an easy way to thicken up any sauce, you’ll only need a little bit. Make sure you mix it with equal parts water before mixing it into the sauce.
- Herbs and spices: to get the rich savoriness of Thai curry sauce you’ll need to hit up your spice rack for chili powder, ground cloves, and kosher salt. You’ll also need some garlic cloves and fresh ginger.
- Optional: for an extra touch of Umami flavor, consider adding a teaspoon of fish sauce.
How to Make Coconut Curry Sauce
1. Make a cornstarch slurry. In a mixing bowl, whisk together equal parts coconut milk and cornstarch. This is what makes your sauce thick and creamy. You can also use arrowroot powder.
2. Sauté the garlic and ginger.. Heat the coconut oil in a medium-sized saucepan over medium heat. Add garlic and ginger to the skillet and cook until fragrant, about 1 to 2 minutes. Make sure to stir frequently so it doesn’t burn.
3. Make the sauce. Whisk in the curry paste until well combined and cook for 1 minute. Gradually whisk in the coconut milk mixture and cook, whisking constantly, for about 1 to 2 minutes, until incorporated and slightly thickened.
Whisk in the lime juice, fish sauce, chili powder, ground cloves, and salt. Reduce to medium-low and simmer for 5 to 10 minutes.
Serve with your favorite dishes, like shrimp, chicken empanadas, stuffed peppers, or vegetables.
Coconut Milk Curry Sauce Variations
Curry Sauce Without Coconut Milk
One of the most important aspects of coconut milk in curry is the thickness and creaminess it adds to the sauce. With some quick changes, you can substitute coconut milk for either dairy or other vegetarian-friendly options.
- Heavy cream: to recreate the consistency of coconut milk, use 2 parts heavy cream to 1 part water. Heavy cream can be the perfect substitute for Indian curries.
- Greek yogurt: Greek yogurt can add the same amount of creaminess as coconut milk, but with a much tangier flavor, use discretion when adding.
- Oat milk: most vegetarian and vegan options will tend to be runnier, so adjust your cornstarch and you should be good to go.
Thai Coconut Sauce Storage
To store homemade Thai coconut curry sauce that is coconut milk-based, you can refrigerate it in an airtight container for up to 3-5 days. You can also freeze the sauce in an airtight container or ice cube trays for longer storage
Thai Coconut Curry Recipe FAQs
It has the slightest hint of coconut, but really more like a touch of sweetness. Even though Thai coconut curry sauce does have a tinge of sweetness when compared to other curries, it doesn’t have an overt coconut flavor. The lime juice and spices helps to counteract the sweetness of the coconut milk for a more savory dish.
Coconut milk can be a great and flavorful way to easily thicken up sauces, it can also add depth and richness to your dish. If you like spices and chilies, coconut milk can also help balance your spices and the heat of the Thai coconut curry sauce.
Indian cuisine definitely does use coconut milk, however, this is rare since most Indian dishes rely on coconut cream or yogurt for a thicker and richer sauce. However, in Thai cooking, coconut milk is a staple and is the base of Thai curry.
Absolutely, and I prefer canned coconut milk because it has a thick, cream-like consistency and is higher in fat than coconut milk beverages.
Yes, you can use coconut milk instead of cream in curry. Coconut milk and cream are mostly interchangeable in recipes like curries and soups. If you prefer a richer flavor and texture, try a full fat coconut cream.
Coconut milk is naturally sweet, so added sugar is not necessary.
More Sauce Recipes to Try
- Miso Tahini Sauce
- Big Mac Sauce
- Cilantro Lime Empanada Sauce
- Crab Cake Sauce
- Chili Garlic Sauce
- 5 Minute Garlic Butter Sauce
- Homemade Chick-Fil-A Sauce
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Thai Coconut Sauce
Ingredients
- 14 ounces full fat coconut milk
- 1 tablespoon cornstarch
- 1/2 tablespoon coconut oil
- 2 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1/2 lime juice and zest
- 1 teaspoon fish sauce optional
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Instructions
- In a mixing bowl, whisk together the coconut milk and cornstarch. Set aside.
- Heat the coconut oil in a medium-sized saucepan set over medium heat. Add the garlic and ginger to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Whisk in the curry paste until well combined and cook for 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Whisk in the lime juice, fish sauce, chili powder, ground cloves, and salt. Reduce the heat to medium-low and simmer for 5-10 minutes.
- To serve, divide the rice, shrimp, and peppers between bowls. Spoon the coconut curry sauce over top and garnish with fresh cilantro.
Delicious , easy to make with simple ingredients .