Yellow Coconut Curry Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/yellow-coconut-curry-sauce-recipe/
