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thai yellow curry sauce

Yellow Curry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 cups
This sauce is delicious and made just like they do in Thailand. Give this a try today, if you are looking for a delicious recipe check out my salmon and asparagus on my blog! Thank you for the recipe.
  • 3 tbsp (organic) fish sauce
  • 2 stalks of fresh lemongrass, 4 inches of the tops reserved, tender inner cores only, thinly sliced crosswise
  • 2 medium shallots, thinly sliced
  • 2 garlic cloves, smashed
  • 1 tbsp raw coconut sugar
  • 1 tbsp curry powder
  • 2 tbsp coconut oil
  • 1 medium onion, thinly sliced
  • ½ oz unsweetened coconut milk
  • 4 canned organic plum tomatoes, drained and chopped
  • 1¼ tsp turmeric
  • ⅓ cup organic roasted peanuts, chopped
  • Salt
  • Seasoning sachet made with 20 cilantro stems, 1 lime leaf, 1 red Thai chile and the reserved lemongrass tops, tied with string
  1. In a food processor, combine the fish sauce with the thinly sliced lemongrass and the shallots, garlic, sugar and curry powder; process to a fine paste.
  2. In a medium saucepan, heat the oil. Add the onion and cook over moderately low heat until softened and starting to brown, about 7 minutes. Stir in the coconut milk, tomatoes, turmeric and the spice paste and bring to a boil. Add the seasoning sachet and simmer over low heat, stirring occasionally, until the sauce coats the back of a spoon, about 15 minutes. Let cool slightly, then pull out and discard the sachet. Transfer the contents of the saucepan to a blender. Add the peanuts and blend to a puree. Season with salt.
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