Coconut Curry Sauce



  • 1 1/4 cup light coconut milk
  • 2 Tbsp soy sauce
  • 2 Tbsp granulated sugar, more or less to taste
  • 1/2 tsp kosher salt, more or less to taste


  • 2 Tbsp extra virgin olive oil
  • 1 tsp crushed red pepper flakes
  • zest of 1 lemon
  • 2 Tbsp curry powder
  • 1 1/2 Tbsp minced garlic
  • pinch of dried basil


  1. Place a wok over medium-high heat. When hot, add olive oil and heat for 30 seconds.
  2. Meanwhile, in a blender, combine coconut milk, soy sauce, sugar, and 1/2 tsp kosher salt. Blend until smooth. Set aside.
  3. Return to the wok and add red pepper flakes, lemon zest, garlic, and curry powder. Stir-fry for 15 seconds or until the mixture is fragrant.
  4. Add the blended coconut milk mixture and mix well. Bring to a boil. Cook about 1 to 2 minutes or until sauce thickens to desired consistency. Add basil. Stir.
  5. Pour into bowl and serve with meat or dish of choice.

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