Curry-Coconut 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


  • 2 tablespoons olive oil

  • 1 teaspoon crushed red pepper flakes

  • zest of 1 lemon

  • 1 ½ tablespoons minced garlic

  • 1 ½ tablespoons curry powder

  • 1 ¼ cups light coconut milk

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

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

    Curry-Coconut Sauce 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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