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Thai Curry Sauce

I have used this Thai Curry Sauce for my Thai Curry Sweet Potato Bowl and for my Thai Curry Vegetables with Rice Noodles (will be a future post). It is also great as a dipping sauce for spring rolls.

  • 1 can coconut milk or coconut cream
  • 1/4 c vegetable broth
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste

Combine all of the ingredients into a medium saucepan and stir. Cook sauce until warm.

Note: You can swap out the coconut milk for another plant milk (about 1 3/4 c). Just add 1/2 tsp of coconut extract so you still have the same flavor profile.

Note: Often times I like to double the sauce so have some leftover to use as a marinade or  just some for a sauce to use.


5 thoughts on “Thai Curry Sauce

  1. I like to make my own pastes, that way I know what’s in them. I make in bulk and freeze in portion sizes.

    1. Hi Sheree. I love that idea. that way you always know what is in your food. thanks for stopping by Cathryn’s Kitchen.

  2. Although it’s been over two years ago, I had the most awesome lemon curry sauce while visiting Vancouver, B.C. I have yet to find anything online that comes close. I’m wondering if this recipe might be changed, tweeked, or otherwise adapted to provide that flavor I’m craving and dreaming about. Imagine a rich balance of lemon and curry flavors, not lemongrass, by the way. Hoping for an answer for quest. Thanks in advance!

    1. Hi Ginny that sounds so yummy. You could add some lemon peel and lemon juice. I have another Thai Curry Sauce that has ginger in it also. Lemon know how the tweaks turn out.

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