Yellow Coconut Curry Sauce Recipe

Introduction

This yellow coconut curry sauce is a fragrant and creamy base that adds vibrant flavor to any dish. With fresh spices, coconut milk, and a hint of sweetness, it’s perfect for curries, rice, or as a rich dipping sauce. Easy to prepare and versatile, it’s a great recipe to have on hand for quick 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)
• Pinch of salt

Instructions

1. Step 1: In a food processor, blitz together the deseeded 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 along with 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 in the prepared paste and fry for 5-7 minutes until very fragrant.
4. Step 4: Pour in the coconut milk and chicken stock. Bring to a gentle simmer and cook for 20-25 minutes until the sauce reduces slightly and thickens.
5. Step 5: Season with up to 1 teaspoon of fish sauce if desired, then remove from heat and serve or store.

Tips & Variations

• Use sunflower oil if you want a neutral flavor or coconut oil for extra richness.
• Add more chilli for a spicier sauce or leave it out for a milder taste.
• This sauce pairs wonderfully with chicken, chickpeas, or prawns.
• For a vegan version, replace chicken stock with vegetable stock and omit fish sauce.

Storage

Store the curry sauce in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent separation. For longer storage, freeze in portions for up to one month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry sauce ahead of time?

Yes, it keeps well in the fridge for up to four days and can also be frozen for longer storage. This makes it convenient for meal prep.

Is fish sauce necessary in this recipe?

No, fish sauce is optional. It adds umami depth, but you can omit it or substitute with soy sauce for a vegetarian option.

Yellow Coconut Curry Sauce Recipe

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★★★★★

4.8 from 52 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: Approximately 4 cups (about 1 liter) of curry sauce 1x

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Description

This vibrant Yellow Coconut Curry Sauce combines aromatic spices, fresh herbs, and creamy coconut milk to create a rich and flavorful base perfect for various dishes. Featuring a blend of turmeric, curry powder, and mild heat from red chili, it simmers to a luscious consistency ideal for pairing with meats, vegetables, or rice.

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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 can coconut milk
• 500ml chicken stock
• 1 tsp fish sauce (optional)

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Instructions

1. Prepare the Spice Paste: In a food processor, combine the red chilli, garlic cloves, lemongrass stalk, shallots, ginger, coriander, light brown soft sugar, and salt. Blitz the mixture until it is very finely chopped into a thick, fragrant paste.
2. Cook the Aromatics: 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, stirring occasionally, until the onion begins to soften and the spices become fragrant.
3. Fry the Paste: Mix the previously prepared spice paste into the pan. Fry the mixture for 5-7 minutes, stirring often, until it becomes very fragrant and cooked through.
4. Add Liquids and Simmer: Pour the coconut milk and chicken stock into the pan, stirring to combine. Bring the sauce to a gentle simmer and cook uncovered for 20-25 minutes until the sauce reduces slightly and thickens to a luscious consistency.
5. Season and Store: Season the curry sauce with up to 1 teaspoon of fish sauce, according to taste. Allow to cool, then store in the refrigerator for up to four days. Use as a versatile base for dishes like meatball and chickpea curry or coconut rice with prawn stir-fry.

Notes

• You can substitute chicken stock with vegetable stock for a vegetarian-friendly version.
• Adjust the heat level by varying the amount of red chilli or omitting seeds entirely.
• This sauce freezes well; store in airtight containers for up to 3 months.
• Use mild curry powder for a gentle flavor; for spicier versions, opt for hot curry powder.
• Fish sauce is optional—skip to keep the sauce vegetarian.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Sauce
• Method: Frying
• Cuisine: Southeast Asian

Keywords: yellow coconut curry sauce, curry sauce recipe, coconut curry base, homemade curry sauce, Southeast Asian curry, coconut milk sauce