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This simple, dairy-free coconut curry sauce is so tasty and savory that I could (and DO) eat it by the spoonful. This rich, flavorful sauce has everything you need: sweetness, a bit of tang from the lime juice, and an amazing curry flavor. Round that all out with a smooth, creamy texture and you’ve got your new go-to sauce recipe!
Instead of using curry paste, this recipe uses curry powder and has no added sugar. It’s SO sweet and packed with flavor - you’d never guess anything was missing!
ALL THE TOOLS YOU NEED TO MAKE COCONUT CURRY SAUCE
- Saucepan - If your nonstick pans have started flaking, I recommend updating your nonstick saucepan to a cast iron or stainless steel option to make sure you don't ingest any toxic nonstick stuff on accident.
- Stirring spoon - I love these wooden spoons, and they are available for a great price right now too!
KEY INGREDIENTS TO MAKE THIS curry SAUCE recipe
- Coconut oil - Trust me and get the good stuff, like this brand (organic, extra-virgin, cold-pressed & unrefined).
- Curry powder - Grab a large tub of mild or hot curry powder and you won't need to buy more for a long time.
- Coconut milk - Grab the kind in the can, not the carton. I've really been loving this kind without guar lately.
- Turmeric powder - This kind looks awesome and is tested for heavy metals.
- Fish sauce - Grab this kind to make sure there's no gluten or sugar in your sauce.
- Lime juice - I recommend fresh-squeezed or this kind with only one ingredient.
Now that we've gathered our tools and ingredients, it's time to make some delicious coconut curry sauce!
HOW TO MAKE 5 MINUTE COCONUT CURRY SAUCE
Here's a quick tip before we get to the recipe!
My secret to cooking quick and simple, healthy meals is having a delicious sauce recipe that incorporates tons of flavor (without hours of cooking over the stove).
When I meal plan dinners for the week (with this template), they typically consist of:
- Protein (meat or beans)
- A couple of vegetables
- A small serving of carbs
- A delicious homemade sauce
I use the same basic ingredients in multiple meals throughout the week, and just change out the sauce for a completely different flavor. This formula works great for our family!
The sauce makes or breaks the meal!
In the case of this simple curry sauce….it’s a family favorite!
In a medium saucepan, heat the oil (we like coconut oil for this recipe) and curry powder until fragrant. Cook for about a minute and add the coconut milk and turmeric.
I like my curry sauce a little thin (for drizzling), so I don’t reduce it much. If you’d rather have a thicker curry sauce (without much liquid), just reduce it until you achieve your preferred consistency.
A word of caution: if you heat the mixture on too high of heat, the coconut milk may get a strange texture.
If you know you like REALLY thick curry sauce, I recommend buying coconut cream instead of coconut milk for this recipe.
Once you have the curry powder and coconut milk mixed together, turn off the heat, add the lime juice, coconut aminos, and fish sauce.
- Coconut Milk: We use full fat, unsweetened coconut milk - the kind in the can. If you're looking for a great brand, here it is on Amazon. Although we get ours at Costco. The canned kind (usually found in the Asian aisle of my grocery store) is thicker and will give you a creamier sauce than the kind in the carton. If you're on the AIP diet, or just avoiding gums, you can use this coconut milk that is made without guar gum and I've been super impressed with the texture, given there's no guar to hold it together.
- Coconut aminos: Coconut aminos is a great soy-sauce replacement. It's made from coconuts and has a sweetness that you just can't get with soy sauce. You can use soy sauce in place of coconut aminos in this curry sauce, but the flavor will be slightly different. We use this brand and love it!
- Curry powder: I always have curry powder on hand, so that's what this recipe uses. I have not tried using curry paste in this recipe, but I would imagine it would work well. If you try it, let me know in the comments below!
- Fish sauce: If you're looking for a vegan curry sauce, I recommend omitting the fish sauce all together. You can add extra coconut aminos, salt, or lime juice to taste at the end if the flavor isn't quite how you like it.
- Spice level: The spice level of this sauce depends on the curry powder you're using. I personally think it's pretty mild. If you're looking for more spice, I recommend adding your favorite hot sauce or cayenne powder, to taste.
WAYS TO USE THIS easy curry sauce recipe
Obviously, you can use this sauce in a traditional curry with rice, veggies, and meat (or beans). This coconut chickpea curry recipe uses this sauce.
You can also do a self-serve style and set the jar of curry sauce on the table at dinner. Pour it over a bowl or plate of food and use as much as you like! This approach works great if you have picky eaters at the table! They can use as much, or as little, of the sauce as they’d like.
Looking for more delicious homemade sauces?
- 1 Tbsp coconut oil
- 2 Tbsp curry powder
- 1 13.5 ounce can of coconut milk
- 2 tsp ground turmeric
- 2 Tbsp coconut aminos
- 1 Tbsp fish sauce
- juice of ½ lime
- In a medium sauce pan, heat oil and curry powder for about a minute.
- Add the coconut milk and turmeric and heat until reduced to your desired thickness. I typically only cook it for a few minutes before taking if off the heat.
- When it's as thick as you'd like, turn off the heat and add the lime juice, coconut aminos, and fish sauce. Stir until combined.
- Store in an air tight container in the fridge. It should keep for about a week.
Nutrition Information:Yield: 8 Serving Size: ¼ C
Amount Per Serving: Calories: 144Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 269mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 2g