Best 3 Coconut Milk Curry Sauce Recipes

Coconut milk curry sauce is a flavorful and creamy sauce that can be used in a variety of dishes, from curries to soups and stews. It is made with a combination of coconut milk, curry paste, and aromatics such as garlic, ginger, and lemongrass. The resulting sauce is rich, fragrant, and slightly spicy, with a hint of sweetness from the coconut milk. It is a versatile sauce that can be used as a base for a variety of dishes, or as a condiment to add flavor to grilled meats or vegetables. With its rich flavor and creamy texture, coconut milk curry sauce is a delicious and easy way to add a touch of exotic flavor to your next meal.

Here are our top 3 tried and tested recipes!

SPICY COCONUT CURRY SAUCE

Spicy Coconut Curry Sauce image

This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories Sauce Super Bowl Backyard BBQ Tailgating Simmer Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

Ingredients

3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Steps:

Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

YELLOW CHICKEN CURRY WITH COCONUT MILK

Yellow Chicken Curry with Coconut Milk image

This is my very special curry recipe, handed down to me from my grandmother. I grew up in the British Virgin Islands in the Caribbean, and have eaten a lot of curry in my life, in every form you can imagine! This particular dish consists of a yellow curry sauce (a little bit spicy), with chicken and potatoes which is served over jasmine rice. You can also use it as filling inside of a roti skin (minus the rice).

Provided by Tanya MK

Categories Main Dish Recipes Curries Chicken

Time 45m

Yield 6

Number Of Ingredients 16

Ingredients

3 ½ cups water, or more as needed
2 cups uncooked jasmine rice
2 tablespoons vegetable oil
1 ½ pounds boneless, skinless chicken thighs, cubed
4 medium russet potatoes, peeled and cubed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 (13.5 ounce) can coconut milk
4 cloves garlic, chopped
4 tablespoons yellow curry powder, or more to taste
2 tablespoons soy sauce
1 ½ tablespoons white sugar, or more to taste
1 ½ teaspoons garlic powder
1 ½ teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon red pepper flakes

Steps:

Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.

Nutrition Facts : Calories 692.7 calories, Carbohydrate 86.6 g, Cholesterol 68.4 mg, Fat 26.5 g, Fiber 5.1 g, Protein 28.9 g, SaturatedFat 15 g, Sodium 768.7 mg, Sugar 4.4 g

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Marinated Chicken Breast With Coconut Curry Sauce image

This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.

Provided by FlemishMinx

Categories Curries

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chile, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seed
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

Steps:

Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
Add the chicken breasts and coat them well with the marinade.
Cover, and refrigerate for 2 hours.
Pre-heat oven to 400°F.
Heat the olive oil in a frying pan and brown the chicken on both sides.
Season with salt and pepper to taste.
Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
Heat the peanut oil in a small sauce pan.
Add in the paste and gently fry for 5 minutes, stirring often.
Add in the coconut milk and mix well.
Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
Remove the chicken to the serving plate and spoon the sauce over the top.
Serve with rice.

Tips:

For a richer flavor, use full-fat coconut milk.
If you don't have green curry paste, you can substitute red curry paste or yellow curry paste.
To make the sauce more spicy, add more chili peppers or cayenne pepper.
If you want a thicker sauce, simmer it for longer or add a cornstarch slurry.
Serve the sauce over rice, noodles, or vegetables.

Conclusion:

Coconut milk curry sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, thick or thin, there is a coconut milk curry sauce recipe out there for you. So get creative and experiment until you find the perfect sauce for your next meal.