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Coconut lime curry sauce served in a bowl
Aromatic and creamy curry sauce balanced with zesty lime

Creamy coconut and lime curry sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce is the essence of Asian cuisine in a single pot: the creaminess of coconut milk softens the fire of the curry paste, while the acidity of lime gives the whole thing vibrant freshness. The key moment here is 'waking up' the curry paste: don't just pour it into liquid; it must be fried in fat to bring the essential oils to life.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 150 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Grater
  • Wooden spoon

Instructions

1 ✓

Preparing aromatics: Grate the ginger and crush the garlic.

Tip: You can easily scrape the skin off the ginger with the edge of a teaspoon so you don't waste any flesh.
2 ✓

Frying: Heat the oil, toss in the ginger and garlic. After half a minute add the curry paste and fry for another 1-2 minutes until fragrant.

Tip: Spice aromas are fat-soluble. If you just put them in the coconut milk, they would taste 'boiled'. Frying deepens and opens up the flavours (Bloom technique).
3 ✓

Cooking: Pour in the coconut milk, stir until smooth, and let simmer gently for 5-7 minutes until slightly thickened.

Tip: Don't boil too vigorously, as the coconut milk can also split.
4 ✓

Finishing: Remove from heat, add lime juice and salt. Taste it!

Tip: Always add lime juice at the very end, as prolonged cooking makes it lose its fresh, citrus character and it can turn bitter.
5 ✓

Serving: Stir in the fresh coriander just before serving.

Tip: The heat causes coriander to wilt immediately, so it's best fresh.

Recipe FAQ

Can I use curry powder instead of paste?
Yes, but the flavour will be less complex and fresh. The wet ingredients in the paste (lemongrass, galangal) count for a lot.
The sauce split (oil separated), is this bad?
In Asian curries, this is often the goal! The reddish oil layer floating on top is full of flavour. Stir before serving.

Ingredients

  • 200 ml Coconut milk (tinned, not the drink)
  • 30 ml Fresh lime juice
  • 1 tbsp Green curry paste
  • 10 g Fresh ginger
  • 2 cloves Garlic
  • 1 tbsp Vegetable oil (or coconut oil)
  • 1 pinch Salt
  • 10 g Fresh coriander