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Introduction
The origins of coconut curry can be traced back to the diverse culinary landscapes of Southeast Asia, where the humble coconut has been revered for centuries. This versatile sauce was born from the fusion of traditional spice blends and the region's abundant coconut harvests. In Thailand, a variation called penang curry features a vibrant red hue from the addition of dried chilies. Whether simmered with tender chunks of meat or enveloping crisp-tender vegetables, coconut curry sauces have a remarkable ability to elevate simple ingredients into something truly special.
Ingredients
• 1 cup (240 ml) coconut milk (full-fat, canned)
• 1/4 cup (60 ml) vegetable broth or water
• 2 tablespoons (30 ml) red curry paste (Thai-style)
• 2 tablespoons (30 ml) fresh lime juice
• 1 tablespoon (15 ml) light brown sugar, firmly packed
• 1 tablespoon (15 ml) soy sauce or tamari (for gluten-free)
• 1 teaspoon (5 ml) grated fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon (1.25 ml) salt, or to taste
• 2 tablespoons (30 ml) finely chopped fresh cilantro or basil (for garnish, optional)
Step 1:
In a saucepan, whisk together the coconut milk, vegetable broth (or water), red curry paste, lime juice, brown sugar, soy sauce (or tamari), grated ginger, minced garlic, and salt.
Step 2:
Bring the mixture to a simmer over medium heat, stirring frequently, and cook for 5-7 minutes to allow the flavors to meld and the sauce to thicken slightly.
Step 3:
Remove the sauce from heat and adjust the seasoning if necessary, adding more lime juice for tanginess, brown sugar for sweetness, or salt for flavor balance.
Step 4:
If desired, garnish the curry sauce with finely chopped fresh cilantro or basil.
Q: Is this coconut curry sauce spicy?
A: The level of spiciness can be adjusted by increasing or decreasing the amount of red curry paste used in the recipe. As written, the recipe produces a mildly spicy sauce, but feel free to adjust the heat level to your preference.
Q: Can I substitute light coconut milk for the full-fat coconut milk?
A: While you can use light coconut milk, the sauce will not be as rich and creamy as when using full-fat coconut milk. For the best texture and flavor, it's recommended to use full-fat coconut milk.
Q: How long can I store the leftover coconut curry sauce?
A: Leftover coconut curry sauce can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply transfer the desired amount to a saucepan and heat gently over medium-low heat, stirring frequently, until warmed through.
• For a richer coconut flavor, use full-fat canned coconut milk instead of light coconut milk.
• Adjust the amount of curry paste to your desired level of spiciness.
• Substitute maple syrup or honey for the brown sugar if desired.
• For a vegan version, use vegetable broth instead of water and replace soy sauce with coconut aminos or tamari.
• This sauce is gluten-free if using tamari or coconut aminos instead of regular soy sauce.
• To make this recipe nut-free, ensure the curry paste does not contain any nut products.
Serve the coconut curry sauce warm, over rice, noodles, or as a dipping sauce for spring rolls or satay.
Leftover coconut curry sauce can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
This recipe comes together quickly, so have all the ingredients prepped and ready to go before starting. The sauce can be made ahead of time and reheated when needed.
- Use full-fat coconut milk for a richer, creamier sauce.
- Adjust the amount of curry paste to your desired level of spiciness.
- For a vegan version, use vegetable broth and replace soy sauce with coconut aminos or tamari.
For a creamier texture, blend the sauce until smooth using an immersion blender or regular blender. You can also add diced vegetables like bell peppers or onions for extra nutrition and flavor.
This coconut curry sauce pairs well with rice or noodle dishes, as well as grilled or sautéed proteins like shrimp, chicken, or tofu. It also makes a delicious dipping sauce for fresh spring rolls or Thai-style satay skewers. Serve it alongside a crisp white wine or lager beer.
This coconut curry sauce can be enjoyed year-round, but it may be particularly refreshing during the warmer months.
This recipe is dairy-free and can be made gluten-free by using tamari or coconut aminos instead of regular soy sauce. It may contain tree nuts if the curry paste contains nut products, so please check the ingredient list on the curry paste.
