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Thai coconut curry sauce served
Rich and aromatic red curry sauce with coconut milk

Thai Coconut Curry Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The soul of Thai curry is the meeting of paste (a concentrate of spices and aromatics) and coconut milk. The technique is 'cracking the coconut milk': the thick coconut milk is boiled until the oil separates, and the spice paste is fried in this. This releases the aromas truly. The flavour profile must be salty (fish sauce), sweet (sugar), sour (lime), and spicy all at once.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or frying pan: For frying.
  • Citrus juicer: For the lime.

Allergen Information

⚠️ Fish

Instructions

1 ✓

Heat a little oil (or the thick part of the coconut milk) and fry the curry paste, ginger, and garlic for 1-2 minutes until fragrant.

Tip: The paste needs to 'open up' under heat. If you just boil it in the liquid, it stays raw tasting.
2 ✓

Pour in the coconut milk and stir until smooth. Bring to the boil.

Tip: Coconut milk provides creaminess which dulls the heat of the chilli.
3 ✓

Season: add the sugar and fish sauce. Cook for 5 minutes until slightly thickened.

Tip: Fish sauce might smell strong in the bottle, but in the food it transforms into 'umami' flavour.
4 ✓

Remove from the heat and squeeze in the lime juice.

Tip: Don't cook the lime as it loses freshness and can become bitter.
5 ✓

Serve sprinkled generously with fresh coriander.

Tip: This base sauce is excellent for chicken, prawns, or vegetables (cook these in the sauce after adding the coconut milk).

Recipe FAQ

It wasn't flavourful enough.
Thai cuisine is about tasting. Not salty enough? Fish sauce. Not sweet enough? Sugar. Not fresh enough? Lime. Play with the ratios at the end!
The coconut milk split.
This is the goal here! If the oil separates, it's a good sign. But if you want a smooth sauce, don't boil it too long.

Ingredients

  • 400 ml Coconut milk (tinned, full fat)
  • 2 tbsp Red curry paste
  • 1 tbsp Oil (if coconut milk isn't fatty)
  • 1 tbsp Fresh ginger (grated)
  • 2 cloves Garlic (crushed)
  • 1 pc Lime juice
  • 1 tbsp Cane sugar (or brown sugar)
  • 2 tsp Fish sauce
  • 1 bunch Fresh coriander