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Yellow coconut curry sauce

A jar of yellow coconut curry sauce

Yellow coconut curry sauce

Name: Yellow coconut curry sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 0
Ingredients: 1 red chilli deseeded and finely chopped; 5 garlic cloves roughly chopped; 1 lemongrass stalk bashed, peeled and roughly chopped; 4 shallots roughly chopped; 50g ginger roughly chopped; small handful of coriander finely chopped; 1 tbsp light brown soft sugar; 2 tbsp coconut or sunflower oil; 1 onion finely chopped; 1 tsp ground turmeric; ½ tbsp mild curry powder; ½ tsp ground coriander; ½ tsp ground cumin; 400ml can coconut milk; 500ml chicken stock; 1 tsp fish sauce (optional)

Ailsa Burt

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Serves 8

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 5 out of 5.2 ratingsRate

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Prepare this curry sauce as a base recipe to make some speedy meals through the week. Just put aside an hour on Sunday and thank yourself later

Egg-free

Low sugar

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyMeatball & chickpea yellow coconut curry with rice & pickled red cabbage. This is a premium piece of content available to subscribed users.

A star rating of 4.4 out of 5.3 ratings

App onlyCoconut rice with prawn stir-fry. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

1 red chilli

deseeded and finely chopped
5 garlic cloves

roughly chopped
1 lemongrass stalk

bashed, peeled and roughly chopped
4 shallots

roughly chopped
50g ginger

roughly chopped
small handful of coriander

finely chopped
1 tbsp light brown soft sugar
2 tbsp coconut or sunflower oil
1 onion

finely chopped
1 tsp ground turmeric
½ tbsp mild curry powder
½ tsp ground coriander
½ tsp ground cumin
400ml can coconut milk
500ml chicken stock
1 tsp fish sauce

(optional)

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Nutrition: per 100ml

kcal110
fat9g
saturates7g
carbs6g
sugars4g
fibre1g
protein2g
salt0.84g

Method

step 1

In a food processor, blitz together the deseeded and finely chopped red chilli, garlic cloves, lemongrass stalk, shallots, ginger, coriander, light brown soft sugar and salt. The mixture should be very finely chopped.
step 2

Heat the coconut oil (or sunflower oil) in a frying pan over a medium heat. Stir in the onion, ground turmeric, mild curry powder, ground coriander, ground cumin and a pinch of salt. Cook for 8-10 mins until beginning to soften. Mix in the paste and fry for 5-7 mins, until very fragrant.
step 3

Pour in the coconut milk and chicken stock. Bring to a gentle simmer and cook for 20-25 mins until reduced slightly and thickened. Season with up to 1 tsp fish sauce. Will keep chilled for up to four days.

Use this to make our meatball & chickpea yellow coconut curry and our coconut rice with prawn stir-fry.

Recipe from Good Food magazine, September 2025

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A star rating of 5 out of 5.2 ratings

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