Simple Yellow Coconut Curry Sauce

January 1, 2010

This recipe is one that I sort of put together from a combination of a bunch of recipes I saw online. It goes great with chicken or shrimp or fish or anything really… It’s a simply sweet and spicy coconut curry sauce.


1 Medium onion, chopped fine or just quartered, your choice.
1 Can coconut milk (light or whole fat, doesn’t really make a difference)
Curry powder or paste
Oil (Olive, vegetable, canola, whatever)
Meat of choice (Optional)
Coconut Cream or Sugar (Optional)

now, not everyone has curry powder or curry paste (which is usually curry powder with some oil and lime juice and other wet ingredients). The first time I made this, I didn’t have curry powder or paste. but i did have some other things that sorta made a mock curry powder:

Turmeric (which gives the curry its yellow color)
Chile powder
Ground Ginger
Mustard Powder

For some spicy-ness I will add some Thai garlic chili paste. If not that, some chili flakes or hot sauce works too.

All of these need to be powder or ground, of course. When I make the sauce, I typically just get all the ingredients out and start adding them one by one as I go, adding more to taste as I see fit. Even when I do have curry paste or powder, I tend to add extra spices to make it taste the way I want.

Anyway, back to the recipe:

If you are going to be cooking your meat in the sauce, use a deep pan, otherwise you can use any sauce pan or pot. Put some oil in the pan, a tbsp or two, and heat over med heat.  If you have curry paste, now is the time to add it. Mix it in with the hot oil. Throw in the onion and saute for a bit, until it just starts to brown. If you are making shrimp or chicken pieces, then add them now and cook till they are just cooked on the outside. If you’re making whole fish or fish fillets, I would make the sauce seperately from the fish and just saute the fish by itself with a little salt and pepper. Turn the heat up to med-high and dump in the whole can of coconut and mix in with the rest of the ingredients.

Once the sauce starts coming to a boil, lower the heat to low-med and start to season, tasting as you go. This part, i’m afraid, is all on you. I like mine to have a strong cinnamon and cardamom flavor and be slightly sweet (hence the coconut cream or sugar, the coconut cream also adds a little more coconut flavor) and a little bit spicy.

Once the sauce tastes the way you like, let the sauce simmer for a while (about 20 min more) till the meat is cooked all the way through or until the coconut oil starts to come to the top. The sauce will be a brown/yellow color.

There you have it, a good coconut curry sauce. Great over some jasmine or basmati rice. Enjoy!


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