All-Purpose Coconut Curry Sauce

Creating smart, efficient, and healthful meals is a breeze with this delicious coconut curry sauce. Make it ahead of time, and you’re just a step away from a quick, scrumptious dinner, whether it’s draped over chicken, fish, meatballs, vegetables, or beans.

While this sauce lends itself beautifully to many dishes, I particularly recommend pairing it with our boiled meatballs and aromatic Indian Basmati rice. It’s a fusion that promises a memorable Scandinavian-inspired feast.

The inspiration for creating an all-purpose coconut curry sauce

There’s something irresistibly comforting about a creamy curry sauce. While living in Denmark, I was drawn to the delightful simplicity of Danish culinary gems, notably ‘Boller i karry’, which translates to meatballs in curry.

Inspired by this classic, I’ve given it a twist to make it dairy-free—with just one exception of a spoonful of butter. But worry not, for those seeking a completely vegan alternative, you can seamlessly swap the butter for coconut or even olive oil.

By using sorghum flour as a thickener, we also made this sauce gluten-free and lectin-free. Alternatively, cassava flour can be used for a paleo version, or all-purpose flour if gluten is not a problem for you.

What truly elevates this sauce is the marriage of coconut milk with the subtle sweetness of apples, harmoniously blending with aromatic curry spices.

One of the perks of this sauce is its versatility. I often whip up a batch ahead of time, store it in a jar, and have it ready to create various easy dishes throughout the week. Kept in an airtight container, it retains its freshness for about 3-4 days in the fridge.

It’s a dream paired with chickpeas, cauliflower, chicken, pork, and truly anything you fancy with a touch of curry.

Ingredients to make the coconut curry sauce

Yields approximately 2 cups of sauce

• 25 grams (approx. 1 1/2 tablespoons) butter (For a vegan alternative, use coconut oil)
• 1 to 2 tablespoons curry powder (adjust to preference)
• 1 medium yellow onion, finely diced
• 1 small apple, finely diced
• 1 tablespoon sorghum flour (Alternatively, cassava or all-purpose flour can be used)
• 400 ml (1 can) full-fat coconut milk
• Salt and pepper, to taste

Instructions

In a saucepan over medium heat, melt the butter or coconut oil.

Add the finely diced onion, apple, and curry powder to the pan. Sauté for about 10 minutes, or until the onion and apple are soft and fragrant. Make sure to stir occasionally. If the mixture becomes too dry or the curry powder begins to stick, add a tablespoon of water to the pan.

Sprinkle in the flour and stir to combine. Cook for another minute, ensuring the flour is fully integrated.

Gradually add the coconut milk, whisking continuously to prevent any lumps from forming.

Bring to a boil, then reduce heat to low (to medium) and allow the sauce to simmer. Continue cooking until the sauce thickens to your desired consistency, stirring occasionally. Adjust seasoning with salt and pepper to taste.

How to serve this coconut curry sauce

This versatile sauce pairs well with a variety of dishes such as rice, chickpeas, vegetables, and proteins. We love it with shrimps and fish, with a touch of lime juice and fresh cilantro. For a hint of spice, feel free to add fresh ginger.

For a vegan curry dish, we mix it with chickpeas and cauliflower, fresh lime, and cilantro.

I recommend trying it with our boiled meatballs and Indian Basmati rice for a delicious and satisfying Scandinavian-style meal.

You can store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before using.

Enjoy this creamy, delicious, and easy coconut curry sauce!

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