Easy Curry Sauce

This Easy Curry Sauce combines coconut milk with fresh and dry spices for the most flavorful curry sauce. So convenient for a busy weeknight dinner that’s ready in minutes!

easy curry sauce


I love this quick curry because it’s so easy to make. While this recipe is a basic, hard-and-fast curried sauce, it’s loaded with intensely spicy flavors in a creamy coconut milk base, making for the most amazing comfort food.

More Sauces To Try

Ranch Dressing (No Buttermilk)
Garlic White Sauce
Boiling Crab Sauce
Peanut Sauce (for Dipping)
Peri Peri Hot Sauce
Easy White Sauce
Beef Gravy Sauce (No Drippings)
Homemade Marinara Sauce

Serve it over jasmine or basmati rice or lap it up with garlic naan bread for an authentic curry experience.

I love to serve this coconut curry sauce with chicken breast or beef strips, flash-fried in a glug of olive oil or butter, until cooked.

Then I set it aside while making the curry sauce, and return it to the pan to simmer in the sauce until heated through, and serve!

Ingredients for Easy Curry Sauce

Olive Oil: Olive oil adds a smooth richness to the dish. You can use extra virgin olive oil for a more robust flavor.

Onion: Onions provide a solid foundation of flavor for the curry. You can use yellow, white, or red onions. Finely chopped onions will blend into the sauce better.

Fresh garlic: Fresh garlic adds aromatic intensity to the curry. Mince it finely for even distribution of flavor.

Fresh ginger: Fresh ginger brings a warm and slightly spicy note. Grating it ensures it melds seamlessly into the sauce.

Curry powder: Curry powder is a blend of various spices, offering a well-rounded curry flavor. You can find different types of curry powder, such as mild or spicy. Adjust the amount to your spice preference.

Sugar: Sugar balances the flavors and can help to mellow out the spiciness of the curry. You can adjust the amount to your taste.

Ground cinnamon: Ground cinnamon provides a subtle warmth and depth. Use it sparingly, as it can easily become overpowering.

Salt: Salt enhances the overall flavors of the dish. Start with a little and adjust to taste as the curry simmers.

Tomato paste: Tomato paste contributes a tangy richness and deep color to the curry. It acts as a flavor enhancer.

Chicken stock: Chicken stock adds a savory depth to the curry. Use low-sodium stock if you’re concerned about salt content.

Coconut milk: Coconut milk gives the curry its creamy and luscious texture. Choose full-fat canned coconut milk for the best results. Shake the can well before opening.

How to make Quick Curry Sauce

This creamy curry sauce is incredibly easy to make and will take only a few minutes to prepare. Here’s how:

Step 1: Sauté Aromatics
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it turns translucent.

Step 2: Add Flavor Base
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 3: Introduce Spices
Sprinkle the curry powder, sugar, ground cinnamon, and salt into the skillet. Mix well to coat the onion mixture with the spices.

Step 4: Deepen Flavors
Incorporate the tomato paste, stirring it in to combine with the spiced onion mixture. Allow it to cook for about 2 minutes, allowing the flavors to meld.

Step 5: Pour in Liquids
Pour in the chicken stock and coconut milk, stirring to create a smooth and aromatic base.

Step 6: Add Chicken, Beef, Shrimp, or Veggies
Gently place the bite-sized chicken pieces into the curry sauce, ensuring they are fully submerged.

Step 7: Simmer and Cook:
Bring the mixture to a gentle simmer. Cover the skillet with a lid and let the curry cook for about 15-20 minutes, or until the chicken is cooked through and tender.

Step 8: Serve
Once the chicken is cooked and the flavors are well-blended, serve the coconut curry over a bed of cooked basmati or jasmine rice, and garnish with fresh cilantro or chopped green onions if desired.

Curry Base Ingredients

Olive oil: Substitute with any neutral oil like vegetable oil, canola oil, or sunflower oil.

Onion: You can use shallots or leeks as a substitute for onions.

Fresh garlic: If you don’t have fresh garlic, you can use garlic powder.

Fresh ginger: Ginger paste or ground ginger can be used as a replacement.

Curry powder: Your favorite curry paste is a good substitute for the curry powder in this recipe.

Sugar: Swap out with your preferred sugar or sugar replacement. Adjust the quantity to your taste.

Ground cinnamon: You can use cinnamon sticks, a pinch of ground nutmeg, or allspice for a warm flavor.

Salt: Use any other salt you have on hand, such as sea salt or kosher salt.

Tomato paste: You can replace tomato paste with tomato sauce or crushed tomatoes.

Chicken stock: Use vegetable stock or broth for a vegetarian version.

Coconut milk: You can use any milk of your choice in this curry sauce.

Boneless chicken: Replace the chicken with tofu, shrimp, or your favorite meat.

storing

Allow the curry sauce to cool down to room temperature before refrigerating it. Transfer the curry sauce to an airtight glass or plastic container.

To freeze the sauce, remove excess air from freezer bags before sealing to prevent freezer burn and allow for expansion during freezing.

Store the curry sauce in the freezer for up to 3 months. After that, the quality might start to decline.

To reheat, transfer the frozen curry sauce from the freezer to the refrigerator and let it thaw slowly.

This might take several hours to overnight. Once thawed, gently reheat the curry sauce on the stovetop over low to medium heat. Stir occasionally to ensure even heating.

If you’re reheating a large portion, you can use a microwave, using short intervals and stirring in between to prevent hot spots.

Recipe Tips

Take your time sautéing the onions, garlic, and ginger, to develop deep flavors for your sauce.

Adjust the curry powder and other spices to your taste preference. Add a pinch of cayenne pepper for more heat.

Use ground cinnamon sparingly, as it can overpower the dish. Start with a small amount and add more if needed.

Let the tomato paste cook for a couple of minutes after adding it to the spices. This helps to intensify its flavor.

When adding chicken stock, pour it in gradually while stirring. This prevents lumps and ensures a smooth sauce.

Shake the can of coconut milk well before opening to mix the solids and liquids. This ensures a consistent creamy texture.

If using chicken, avoid overcooking it, as it can become tough. Simmer until just cooked through to retain tenderness.

Taste and adjust the seasonings as you cook. It’s easier to balance flavors along the way.

Chopped fresh cilantro or mint can be a refreshing garnish that adds color and a burst of fresh flavor.

Let the curry simmer uncovered for a little longer for a thicker sauce. If it’s too thick, add a bit of chicken stock or water to achieve the consistency you like.

This is one of the best and most versatile curry sauces I’ve made, and I hope you’ll try it (and love it!) too. Let me know how it goes!

Easy Curry Sauce

This Easy Curry Sauce is beginner-friendly, quick to make, and convenient for a busy weeknight dinner.
Total Time20 minutes
Course: Main Course
Cuisine: American, Indian, Thai
Keyword: easy curry sauce, quick coconut curry

Ingredients

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 cloves fresh garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons curry powder
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons tomato paste
  • 1 cup chicken stock
  • 1 can coconut milk

Instructions

  • In a large skillet or saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for 3-4 minutes until it turns translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Sprinkle the curry powder, sugar, ground cinnamon, and salt into the skillet. Mix well to coat the onion mixture with the spices.
  • Incorporate the tomato paste, stirring it in to combine with the spiced onion mixture. Allow it to cook for about 2 minutes, allowing the flavors to meld.
  • Pour in the chicken stock and coconut milk, stirring to create a smooth and aromatic base.
  • Simmer the sauce until desired consistency.
  • Taste and adjust the seasoning with more salt if needed, and serve.

Similar Recipes

Leave a Comment

Recipe Rating