My “you need to make this ASAP” coconut curry simmer sauce recipe

Emphasis on the ASAP.


So the other night my boyfriend, Jon, and I decided we wanted to try and recreate our favorite coconut curry sauce from a Thai restaurant near our apartment. I always get this one dish called “coconut curry tofu” and the sauce is just so perfect that I always assumed there was no point to even try and recreate it. Well, I’m glad we were feeling ambitious the other night because not only did we successfully recreate it, but we created something WAY better. I don’t know what it is about our sauce, and I honestly don’t think I’m biased, I just like it waaaay better.

So let’s get to it!

Coconut curry sauce

1 can (about 2 cups) coconut milk
3 T curry powder
3 T coconut oil
3 T soy sauce
1 T maple syrup
3 t sugar
2 t minced garlic
1-2 t crushed red pepper flakes, depending on how spicy you like it
1/4 C chopped basil or cilantro, whichever herb you prefer more

Like all of the recipes I post on here, this sauce is super simple to make. Except for the basil/cilantro, combine all the ingredients in a saucepan and simmer until the sauce thickens, about 5 minutes. When the sauce has thickened up enough, add the chopped basil/cilantro and you’re done!

Sometimes, cilantro is ALL I want on dishes like this. Other times, basil does the trick so I guess it’s just whatever you’re in the mood for! Which do you guys prefer?

I call this sauce a “simmer sauce” because I love to let whatever I’m serving it with simmer in the sauce for 15 minutes or so, to cook more and soak up all of the flavors.

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So for this particular dish, I paired this sauce with tofu and potatoes, and served that over rice. For my tofu, I love to freeze it, defrost it, press it, and then cook it as I usually would. Freezing tofu gives it such a nice texture, and soaks up 100 times more flavor than it would usually. For preparing the potatoes, I like to skin them, nuke them in the microwave until they’re cooked, dice them up into bite sized pieces, then pan fry them for a few minutes to get them just a little bit crispy. After my tofu and potatoes are all prepared, I put them in the sauce and let them simmer for about 15 minutes.

You can use this sauce for anything though! You can serve it with any veggies over rice, you can even get multi-cultural with it and use it as a sauce for a ramen and veggie stir-fry. It’s up to you!

As for the coconut milk, I have made this sauce both with canned coconut milk and boxed (is that the right word? lol) Silk brand coconut milk. Both work great! If you want a low-fat option, go with Silk (or any other brand!) coconut milk, and if you want a thicker sauce, definitely opt for full-fat canned coconut milk.

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My apologies that the sauce starts to look a little cold/matte by the end of the photos. The reason for this? My dog Astro was outside with me being cute as EVER so I played with him for a half hour then realized that I was outside to take pictures, and that I had spent the majority of my free time playing with my dog. Story of my LIFE.

ALSO I have no clue why 2/3 of my photos make the sauce look super brown. Maybe it was the angle? Eh, I’m clearly no professional photographer so what are ya gonna do. The color is more true to the first photo though, just an FYI!

Let me know if you think this sauce could use any extra ingredients, I always love tweaking recipes! Have a lovely night everyone!


14 thoughts on “My “you need to make this ASAP” coconut curry simmer sauce recipe

  1. mikadofrenzy says:

    thanks for sharing! i’ll try this recipe one day and i’ll let you know how it turns out 🙂 I love curry


  2. Kinda Bexy says:

    How does the universe do that? I don’t have a curry for ages, then see this recipe this morning, after I made creamy coconut vegan chick pea and mixed vegetables curry with plain rice last night! 😀


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