Simple Coconut Curry Sauce

Prep Time
Cook Time
Ready In

"This sauce is absolutely delicious because of its complexity and depth, being all at once sweet, salty, smoky, and toasted. The beauty of such a simple and exotic sauce is that you can make it in a small saucepan in under 10 minutes and then toss it with vegetables, chicken, fish, seafood, tofu etc. Nutrition info for entire sauce recipe (though it is enough to coat a 2-4 serving meal): Calories: 213.6, Fat: 11.7g, Carb: 30.9g, Fiber: 0.3g, Sugars: 18.9g, Protein: 2.7g. Yield 2/3 cup"

Original recipe yields 4 servings


  • Serving Size: 1 (49.9 g)
  • Calories 104.2
  • Total Fat - 8.4 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 0 mg
  • Sodium - 622.5 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 4.3 g
  • Protein - 1.4 g
  • Calcium - 9.2 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Whisk all ingredients in a small saucepan, and bring to a boil over medium heat. Reduce heat and let the mixture simmer, or about 2-3 minutes, until glossy and thick enough to coat the back of a spoon.

Step 2

Use immediately to coat vegetables, chicken, fish, or tofu.

Tips & Variations

No special items needed.

3 Reviews


Wonderful flavour for such a quick curry sauce! I doubled the recipe and used Madras curry powder (maybe a wee bit more than stated). Served it over poached chicken breasts. The rest will see steamed veggies tomorrow. Another keeper Linda! Made for Billboard Recipe Tag.


review by:
(15 Sep 2018)


I love curry dishes, this sauce is quick easy and oh so good! I have made it as posted and thinking to those with dietary issues I have made it using a sub for the brown sugar and xanthan gum for thickening. We have had no problems with the xanthan gum but then we only use it on occasion. Yes it is a curry that is company worthy and have just now printed an extra copy for my recipe drawer to have close at hand.


review by:
(31 Mar 2015)


Every once in awhile I want some easy curry flavor, such as curried shrimp, or just some sauce on rice and this fits the bill perfectly. Easy and fast, without a lot of prep work. The only change I made was to double the recipe. Great flavors. Served it on pan fried salmon fillets.


review by:
(6 Mar 2015)

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