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–+ servings

Thai Coconut Curry Sauce

Elenor Craig
This Thai Coconut Curry Sauce is a luscious, aromatic blend that beautifully brings together sweet, spicy, and savory flavors. Inspired by the vibrant street food culture of Bangkok, this sauce is versatile enough to elevate your favorite proteins or vegetables. It embodies the harmony of Thai culinary traditions with a modern twist, making each dish it graces a memorable dining experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Sauce & Condiment
Cuisine East / Southeast Asian
Servings 4 bowls
Calories 313 kcal

Ingredients
 
 

  • 2 tablespoons vegetable oil preferably coconut oil
  • 1 cup organic shallots finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon red curry paste adjust based on spice preference
  • 1 can coconut milk 400ml, full fat for richness
  • 1 tablespoon fish sauce or soy sauce for a vegetarian version
  • 1 tablespoon palm sugar or light brown sugar as a substitute
  • 1 cup thai basil leaves washed and roughly chopped
  • 1 lime juice freshly squeezed

Instructions
 

  • Heat the vegetable oil in a large saucepan over medium heat (around 180°C/350°F). Add the shallots and sauté until they become translucent and fragrant, approximately 2-3 minutes.
  • Stir in the garlic and ginger, cooking for another minute until the aroma fills the kitchen, but do not let them brown.
  • Add the red curry paste and continue to stir for 2 minutes to allow the spices to bloom.
  • Pour in the coconut milk, fish sauce, and palm sugar, stirring gently to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld together over 15 minutes.
  • Remove from heat. Stir in chopped Thai basil leaves and lime juice right before serving to maintain their vibrant flavor.

Notes

For extra umami flavor, consider adding a dash of soy sauce. This sauce pairs beautifully with grilled prawns or sautéed vegetables. If you prefer a thicker sauce, reduce the coconut milk slightly longer. Adjust the red curry paste according to your spice tolerance.

Nutrition

Calories: 313kcalCarbohydrates: 17gProtein: 4gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 380mgPotassium: 455mgFiber: 2gSugar: 7gVitamin A: 910IUVitamin C: 8mgCalcium: 61mgIron: 4mg
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