Thai Coconut Curry Sauce

This Thai coconut curry sauce is a fragrant, slightly sweet and very easy to make. It’s perfect as a dipping sauce, or as a simple sauce for stir fry or rice dishes. It’s also vegan, gluten-free and dairy-free.


  • 1 tablespoon coconut oil
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon grated ginger
  • 1 red chili, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (400ml) coconut milk
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro


  1. Heat the coconut oil in a large saucepan over medium heat. Add the onion, garlic, ginger and chili, and cook for 5 minutes, until softened.
  2. Add the turmeric, cumin, coriander and coconut milk, and bring to a simmer. Add the tomato paste, honey, soy sauce, salt and pepper, and simmer for 10 minutes.
  3. Stir in the cilantro and serve.

Potential changes & improvements

If you want a thinner sauce, you can add a little water or coconut milk. For a thicker sauce, you can cook it down for a longer time. You can also adjust the level of sweetness to your taste by adding more or less honey.

What other food it works well with

This Thai coconut curry sauce goes well with stir fry, rice dishes or as a dipping sauce. It’s also good with chicken, shrimp or tofu.

Common Mistakes

One common mistake is to add too much chili, which can make the sauce too spicy. Another mistake is to not simmer the sauce long enough, which can make it too thin.

Nutritional Information

This Thai coconut curry sauce is high in healthy fats, vitamins and minerals. It’s also a good source of protein, fiber and antioxidants.


This Thai coconut curry sauce contains soy, coconut and cilantro. It may also contain traces of nuts, gluten or other allergens.

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