Curry-Coconut Sauce

LADYCAKE's review and changes elevate this recipe! This is our new go to curry sauce.

5-Star Recipe! This is my favorite coconut curry recipe and so simple to make. I skip the sugar since coconut milk is sweet enough, and use a whole can of coconut milk and add a little more of the other ingredients for more sauce. This sauce is fantastic over rice with sautéed shrimp or grilled chicken for an easy and flavorful dinner.

This is definitely my go-to recipe for Thai curry. I've been making it for a few years now and have made a few changes. Instead of 2 tbsp of soy sauce, I use 1 tbsp of soy sauce and 1 tbsp of fish sauce. I also use brown sugar and regular coconut milk (I find it has more flavor than light). Lastly, I used red curry paste instead of curry powder. I generally use the Thai Kitchen version. Curry powder, I find, makes it taste more Indian than Thai. This recipe really is awesome. There is a Thai restaurant in my city that I love to go to and this tastes almost exactly the same as their curry.

Great recipe! Super easy to make and very flavorful. Can be added to any variety of vegetables, meat, tofu, you choose! I add the basil if I have it on hand, if not, it is still great without it.

Does the recipe call for Italian basil or Thai basil?

Made this tonight and it is delicious. I pretty much stuck to the recipe. The only difference is that I added onion and I used lemon soy sauce. I also added broccoli and spinach and tempeh. I served it over rice. It is so good! I'm definitely making this again.

Super easy and delicious! I had a craving for take out curry, but this satisfied my craving. I enjoyed the sauce over rice with fried tofu and steamed veggies. Delish!

Excellent recipe! I added fresh garden tomatoes at the end with the basil, as well as some fresh caught cod and California wild rice, and I had an amazing dinner! I was able to use ingredients I had lying around the house which is very important to me. Other websites had some very involved recipes that required some pretty exotic ingredients. This tasted fantastic, however, and very restaurant quality!

GREAT sauce... my first real stab at curry and I'm pleased that this is the recipe that I used. I add some onions (in the beginning before the garlic), very small potatoes (when it was simmering... and I simmered it longer), and orange, yellow, and red bell peppers (in the last couple minutes of simmering). I paired this with a peanut-coconut crust tofu (from a Cooking Light recipe) and served over spicy yaki-soba noodles (store bought). Great pairing and I tossed in some extra chopped peanuts and coconut flakes.

This sauce is AMAZING. I have made it twice now and we cannot get enough. Both times I used it to drizzle on seared scallops over rice but the possibilities are endless. Thinly sliced beef with broccoli, onions, peppers would be tasty, chicken, shrimp... oh man! I save the leftover sauce and give it to my sister or mom to use the next day. FANTASTIC!!