Creamy Coconut Curry Sauce

Thermomix recipe: Creamy Coconut Curry Sauce. Ready in 34 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, quartered (approx. 150 g)
• 2 cloves garlic
• 15 g fresh ginger, peeled
• 1 fresh red chilli, deseeded (optional, for heat)
• 20 g olive oil
• 2 tbsp curry powder (or 1-2 tbsp curry paste for stronger flavour)
• 1 tbsp tomato paste
• 400 ml full-fat coconut milk
• 200 ml vegetable stock
• 1 tsp sugar (or to taste)
• ½ tsp salt (or to taste)
• 1 tbsp lime juice

Instructions

1. Place onion, garlic, ginger, and optional red chilli into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
2. Add olive oil. Sauté 5 min / 120°C / Speed 1.
3. Add curry powder (or paste) and tomato paste. Cook 2 min / 100°C / Speed 1 to deepen the flavours.
4. Add coconut milk and vegetable stock. Place the simmering basket on top of the lid instead of the measuring cup to prevent splatter and allow for gentle evaporation. Cook 15 min / 95°C / Speed 2 (Reverse).
5. Pause the machine. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent any sticking. Check the thickness and adjust with a splash more vegetable stock if the sauce is too thick.
6. Add sugar, salt, and lime juice. Cook 2 min / 90°C / Speed 2 (Reverse) to combine and settle the sauce.
7. Serve the creamy coconut curry sauce immediately with your favourite dishes, or allow to cool completely before storing in an airtight container in the refrigerator.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.