Coconut Curry Sauce


Coconut milk and curry powder combine to make a tasty sauce you can create in a matter of minutes.

Hands On Time:
10 mins
Total Time:
10 mins
4 serves

Once you know how to make this versatile coconut curry sauce, you can use it to get a quick dinner on the table. Pour it over rice and call it a meal—or use it to enhance a main dish like chicken curry or a side of vegetables like zucchini, eggplant, or broccoli.

Curry powders can vary in terms of spiciness, so keep that in mind as you add yours. Depending on what your palate tells you, you may want to increase or decrease the quantity.


  • 2 tablespoons olive oil

  • 1 teaspoon crushed red pepper flakes

  • zest of 1 lemon

  • 1 ½ tablespoons minced garlic

  • 1 ¼ cups light coconut milk

  • 1 ½ tablespoons curry powder

  • 2 tablespoons soy sauce

  • 2 teaspoons sugar, or to taste

  • ½ teaspoon salt, or to taste

  • ½ cup chopped fresh basil leaves


  1. In a small bowl, combine the coconut milk, soy sauce, sugar, and ½ teaspoon kosher salt.

  2. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds.

  3. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.

  4. Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.

    Coconut curry sauce in a bowl with basil on top
    Anna Williams

Nutrition Facts (per serving)

138 Calories
12g Fat
8g Carbs
2mg Protein
Nutrition Facts
Calories 138
% Daily Value *
Total Fat 12g 16%
Saturated Fat 6g 30%
Sodium 796mg 35%
Total Carbohydrate 8g 3%
Protein 2g
Calcium 53mg 4%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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