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Thai coconut curry sauce served in a bowl
Easy Thai coconut curry sauce recipe

Thai Coconut Curry Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
The soul of Thai curry is the meeting of paste (concentrated spices) and coconut milk. The technique involves 'cracking' the coconut milk: boiling the thick cream until the oil separates, then frying the curry paste in that oil. This releases the true potential of the aromatics. The flavor profile must be salty (fish sauce), sweet (sugar), sour (lime), and spicy all at once.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or Skillet: For frying.
  • Citrus Juicer: For the lime.

Allergen Information

⚠️ Fish

Instructions

1 ✓

Heat a little oil (or the thick cream from the coconut can) and fry the curry paste, ginger, and garlic for 1-2 minutes until fragrant.

Tip: The paste needs to 'bloom' in the heat. If you just boil it, it will taste raw.
2 ✓

Pour in the coconut milk and whisk until smooth. Bring to a boil.

Tip: Coconut milk adds creaminess that tames the chili heat.
3 ✓

Season: add sugar and fish sauce. Simmer for 5 minutes until slightly thickened.

Tip: Fish sauce might smell strong in the bottle, but it transforms into savory 'umami' in the dish.
4 ✓

Remove from heat and squeeze in the lime juice.

Tip: Don't cook the lime juice; it loses freshness and can turn bitter.
5 ✓

Garnish generously with fresh cilantro when serving.

Tip: This is a base sauce great for chicken, shrimp, or vegetables (simmer them in the sauce after adding coconut milk).

Recipe FAQ

It's not flavorful enough.
Thai cuisine is about tasting. Not salty enough? Fish sauce. Not sweet enough? Sugar. Needs freshness? Lime. Adjust the balance at the end!
The coconut milk separated.
That's actually the goal here! Seeing the oil separate is a good sign. But if you want a smooth sauce, don't boil it as long.

Ingredients

  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 2 tbsp Red Curry Paste
  • 1 tbsp Oil (if coconut milk is lean)
  • 1 tbsp Fresh Ginger (grated)
  • 2 cloves Garlic (minced)
  • 1 whole Lime (juiced)
  • 1 tbsp Brown Sugar
  • 2 tsp Fish Sauce
  • 1 bunch Fresh Cilantro