Vegan Coconut Curry Sauce Recipe
A rich coconut curry sauce adds so much depth and flavor to simple meals. Creamy, slightly spicy, and full of aromatic spices, it’s a versatile sauce perfect for roasted vegetables, rice bowls, noodles, or tofu. With just a few ingredients, you can create a satisfying, plant-based sauce that’s easy to make and works for almost any meal.
Equipment
- Medium saucepan
- Whisk
- Measuring Cups and Spoons
- Chef’s knife and cutting board
Ingredients
- 1 Tbsp coconut oil or olive oil
- 3 Cloves garlic minced
- 1 Tbsp fresh ginger minced
- 1-2 Tbsp red curry paste adjust for spice level
- 1 Can coconut milk full-fat for creaminess
- 1 Tbsp soy sauce or tamari for gluten-free
- 1 Tbsp maple syrup or sugar
- 1 Tbsp lime juice
- ½ Tsp turmeric powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the Oil: In a medium saucepan over medium heat, add the coconut oil. Allow it to melt and heat for about 1 minute.
- Sauté Aromatics: Add the minced garlic and ginger to the pan. Sauté for 1-2 minutes until fragrant, being careful not to let them burn
- Add Curry Paste: Stir in the red curry paste and cook for another 1-2 minutes to release the flavors. Adjust the amount of paste based on your preferred spice level.
- Combine with Coconut Milk:Pour in the coconut milk, stirring to combine with the curry paste mixture until smooth.
- Season the Sauce: Add soy sauce, maple syrup (or sugar), lime juice, and turmeric powder. Whisk everything together, and bring the sauce to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until it slightly thickens.
- Taste and Adjust:Season with salt to taste and adjust sweetness or lime juice if needed.
- Serve:Remove from heat and garnish with fresh cilantro if desired. Serve warm over your favorite dishes like rice, noodles, tofu, or roasted vegetables.
Video
Notes
For More Heat: Add a pinch of red pepper flakes or an extra teaspoon of curry paste.
For Extra Creaminess: Use full-fat coconut milk. Light coconut milk will work but may yield a thinner sauce.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of coconut milk if the sauce has thickened too much.
For Extra Creaminess: Use full-fat coconut milk. Light coconut milk will work but may yield a thinner sauce.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of coconut milk if the sauce has thickened too much.