Basic Curry Sauce

Preparation info
  • Makes

    1¾ cups

    curry sauce
    • Difficulty


    • Ready in

      20 min

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes

By Katie Chin

Published 2013

  • About

In a hurry, but craving curry? Then this basic sauce is for you. Throw in some leftover roast chicken or a handful of tofu and veggies while it’s simmering for an easy peasy, soul satisfying meal. Smash a Thai chili and add to the sauce with the coconut milk to raise the heat-o-meter.


  • 1 tablespoon cooking oil
  • 1 garlic clove, minced
  • ½ small white onion, finely choppe


Heat the oil in a wok or deep skillet over medium-high heat. Add the garlic and onion and stir-fry until the garlic is fragrant and the onion is translucent, about 1 minute. Reduce heat to medium. Add the curry paste, stirring to break up paste, about 1 minute. Add the coconut milk, chicken broth, fish sauce, and palm sugar. Bring to a boil. Reduce heat to medium-low, cover and simmer for 10–12