Creamy Coconut Curry Sauce

Thermomix recipe: Creamy Coconut Curry Sauce. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 20 g coconut oil or vegetable oil
• 150 g onion, quartered
• 2 cloves garlic (approx. 10g)
• 15 g fresh ginger, peeled
• 20 g curry powder (mild or medium)
• 30 g tomato paste
• 400 ml full-fat coconut milk
• 200 ml vegetable stock
• 1 tsp salt
• 1 tsp sugar (optional, to balance flavour)
• 1 tbsp lime juice (optional, for freshness)
• Fresh coriander, chopped (for garnish, optional)

Instructions

1. Add onion, garlic, and ginger to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add coconut oil. Sauté 5 min / 120°C / Speed 1.
3. Add curry powder and tomato paste. Sauté 2 min / 120°C / Speed 1. This helps to deepen the flavour of the spices.
4. Add coconut milk, vegetable stock, salt, and sugar (if using). Place the simmering basket on top of the lid instead of the measuring cup to prevent splatters and allow for evaporation.
5. Cook 15 min / 98°C / Speed 2 (Reverse).
6. Pause, scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check thickness and adjust liquid if needed.
7. Continue cooking 5 min / 98°C / Speed 2 (Reverse).
8. For a smoother sauce, blend 30 sec / Speed 7-10, gradually increasing speed. Be cautious as the sauce is hot.
9. Add lime juice (if using) and mix 1 min / 90°C / Speed 1 (Reverse) to settle and prevent sticking.
10. Serve hot, garnished with fresh coriander if desired. This sauce pairs well with rice, vegetables, or your favourite protein.

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