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Ohh, this simple dairy free curry sauce is so good that I could (and do) eat it by the spoonful. This sauce has it all…amazing curry flavor, sweetness from coconut aminos and lime juice, and a smooth texture to round it all out.
This recipe uses curry powder instead of curry paste, and has no added sugar. Although you’d never guess it because its SO sweet and packed with flavor.
Sauce is King
Can I tell you a cooking tip? I think the secret to cooking simple and healthy meals is having delicious sauces you can whip up quickly. Let me explain a little more. When I meal plan dinners for the week (with this template), it typically consists of:
- protein (meat or beans)
- a couple vegetables
- small serving of carbs
- a delicious homemade sauce.
I can use the same basic ingredients in multiple meals throughout the week, and just change out the sauce for a completely different flavor. The sauce makes or breaks the meal. And in the case of the curry sauce, well, it’s a family favorite. Even my young kids like it!
Where to Use this curry sauce?
Obviously, you can use this sauce in a traditional curry with rice, veggies, and meat (or beans). This coconut chickpea curry recipe uses this exact sauce.
You can also do self-serve style and set the jar of curry sauce on the table. Pour it over your bowl (or plate) of food and use as much as you like.
This works well if you have picky eaters at the table. If they don’t like sauce, they don’t have to eat it.
How To Make This Coconut curry sauce Recipe
- Sauce pan – I recommend updating your nonstick sauce pan to a cast iron or stainless steel option to make sure you don’t ingest any toxic nonstick surface on accident.
- Stirring spoon – I love these wooden spoons – great price right now too!
- Coconut oil – get the good stuff like this one (organic, extra-virgin, cold-pressed & unrefined).
- Curry powder – grab a big tub of mild or hot curry powder and you won’t have to buy curry powder 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 – sqeezed fresh or this kind with only one ingredient.
Alright, now that we’ve gathered our tools and ingredients, it’s time to make some delicious coconut curry sauce!
In a medium sauce pan, 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 don’t reduce mine much, because I like my curry more soupy. But if you’d rather have a thicker curry (without much liquid), just reduce it until it’s how you want it.
Then turn off the heat and add the lime juice, coconut aminos, and fish sauce. Store this sauce in an air-tight jar in the fridge. It should keep for about a week.
Which Coconut Milk Should I Use?
We use full fat, unsweetened coconut milk – the kind in the can. If you’re looking for a specific brand, here it is on Amazon. Although we get ours at Costco. I’ve seen low-fat coconut milk at the store, but I personally wouldn’t recommend it.
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.
UPDATE: Lately, I’ve been using 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.
What are coconut aminos?
Coconut aminos is a condiment that can be used as a 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!
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- 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 1/2 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: 1/4 C
Amount Per Serving: Calories: 144Total Fat: 13gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 269mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 2g