Thai Coconut Curry Sauce


This is one of my favorite sauces to make because its super quick and easy. And mostly because it satisfies my love of thai food.


1 (15 oz) can of light coconut milk

1 tbsp of thai red curry paste

2 tbsp of brown sugar (turbinado) *

Juice from 1 lime, freshly squeezed (optional)


Combine all the ingredients in a pan and bring to a low boil. Stir to dissolve the sugar and red curry paste. Remove from heat when the sauce is heated through.

Substitution Note

If you want to skip the sugar, you can use 1/4 cup of raisons or 4 medjool dates (pitted). In a blender, blend coconut milk with the dried fruit before cooking it in the pan.