Yellow Coconut Curry Sauce Recipe

Introduction

This vibrant yellow coconut curry sauce is a fragrant blend of spices, coconut milk, and fresh aromatics. Perfect as a base for curries, it brings a rich, warm flavor to dishes like meatballs, chickpeas, and prawn stir-fries. It’s easy to make and adds a delicious twist to your meals.

Ingredients

• 1 red chilli, deseeded and finely chopped
• 5 garlic cloves, roughly chopped
• 1 lemongrass stalk, bashed, peeled, and roughly chopped
• 4 shallots, roughly chopped
• 50g ginger, roughly chopped
• Small handful of coriander, finely chopped
• 1 tbsp light brown soft sugar
• 2 tbsp coconut or sunflower oil
• 1 onion, finely chopped
• 1 tsp ground turmeric
• ½ tbsp mild curry powder
• ½ tsp ground coriander
• ½ tsp ground cumin
• 400ml can coconut milk
• 500ml chicken stock
• 1 tsp fish sauce (optional)
• Salt, to taste

Instructions

1. Step 1: In a food processor, blitz together the deseeded and finely chopped red chilli, garlic cloves, lemongrass stalk, shallots, ginger, coriander, light brown soft sugar, and a pinch of salt until the mixture is very finely chopped.
2. Step 2: Heat the coconut or sunflower oil in a frying pan over medium heat. Add the finely chopped onion, ground turmeric, mild curry powder, ground coriander, ground cumin, and a pinch of salt. Cook for 8–10 minutes until the onion softens.
3. Step 3: Stir the prepared spice paste into the pan and fry for another 5–7 minutes until fragrant.
4. Step 4: Pour in the coconut milk and chicken stock, then bring the mixture to a gentle simmer. Cook for 20–25 minutes until the sauce has thickened slightly and reduced.
5. Step 5: Season with up to 1 teaspoon of fish sauce, if using, and adjust salt to taste. Remove from heat and use as desired.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable stock and omit the fish sauce.
• Adjust the chilli amount to control the heat level to your taste.
• Add fresh lime juice at the end for a bright, tangy finish.
• This sauce pairs wonderfully with seafood, chicken, or vegetables.

Storage

Store the curry sauce in an airtight container in the fridge for up to four days. To reheat, warm gently on the stove over low heat, stirring occasionally, until heated through. Avoid boiling to preserve the sauce’s delicate flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry sauce ahead of time?

Yes, this sauce can be made in advance and stored in the refrigerator for up to four days, making it perfect for meal prep.

Is it possible to freeze the sauce?

Freezing is possible, but the texture of the coconut milk may change slightly upon thawing. It’s best to freeze in small portions and thaw gently in the fridge before reheating.

Yellow Coconut Curry Sauce Recipe

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★★★★★

4.7 from 138 reviews

This vibrant yellow coconut curry sauce combines aromatic spices, fresh herbs, and creamy coconut milk to create a rich and fragrant base perfect for a variety of dishes, such as meatballs, chickpeas, or prawn stir-fries. The sauce features a harmonious blend of turmeric, curry powder, and coriander, balanced with a touch of sweetness and heat from red chili, all simmered to a luxurious thickness that enhances any meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: Approximately 4 servings 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Spice Paste

• 1 red chilli, deseeded and finely chopped
• 5 garlic cloves, roughly chopped
• 1 lemongrass stalk, bashed, peeled and roughly chopped
• 4 shallots, roughly chopped
• 50g ginger, roughly chopped
• Small handful of coriander, finely chopped
• 1 tbsp light brown soft sugar
• Salt, to taste

Curry Sauce

• 2 tbsp coconut or sunflower oil
• 1 onion, finely chopped
• 1 tsp ground turmeric
• ½ tbsp mild curry powder
• ½ tsp ground coriander
• ½ tsp ground cumin
• 400ml coconut milk (1 can)
• 500ml chicken stock
• 1 tsp fish sauce (optional)

Instructions

1. Prepare the Spice Paste: In a food processor, combine the finely chopped red chilli, garlic cloves, lemongrass stalk, shallots, ginger, coriander, light brown soft sugar, and a pinch of salt. Blitz the ingredients until the mixture is very finely chopped and forms a fragrant paste.
2. Sauté the Onions and Spices: Heat the coconut or sunflower oil in a frying pan over medium heat. Add the finely chopped onion along with the ground turmeric, mild curry powder, ground coriander, ground cumin, and a pinch of salt. Cook the mixture for 8 to 10 minutes until the onions are softened and aromatic.
3. Cook the Spice Paste: Stir the prepared spice paste into the pan and fry for 5 to 7 minutes, stirring regularly, until the mixture becomes very fragrant and slightly thickened.
4. Add Liquids and Simmer: Pour in the coconut milk and chicken stock, stirring to combine. Bring the sauce to a gentle simmer and let it cook for 20 to 25 minutes, allowing the sauce to reduce slightly and thicken to a rich consistency.
5. Season and Finish: Taste the sauce and season with up to 1 teaspoon of fish sauce according to preference, stirring well. Remove from heat and use as a base for your favorite dishes, such as meatballs with chickpeas or coconut rice with prawn stir-fry.

Notes

• The fish sauce is optional but adds a depth of umami flavor to the curry sauce.
• Use coconut oil for a more authentic flavor, or sunflower oil as a neutral alternative.
• The sauce can be stored in the refrigerator, covered, for up to four days.
• Adjust the level of chili to your heat preference by including seeds or using fewer chilies.
• This sauce pairs wonderfully with proteins like chicken, shrimp, or legumes like chickpeas for a vegetarian option.

Keywords: yellow coconut curry sauce, coconut curry, Thai curry sauce, curry paste, coconut milk curry, homemade curry sauce, curry recipe