Curry Sauce Recipe

Heat fat

In a medium saucepan, heat 3 tbs vegetable oil and 1 tbs butter over medium heat until butter melts and begins to shimmer.

Sweat onion

Add 1 cup finely diced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not let it brown.

Add aromatics

Stir in 4 tsp minced garlic, 2 tsp grated fresh ginger, and the optional chopped green chili. Cook for 30–45 seconds until fragrant.

Bloom spices

Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp sweet paprika, 1/4 tsp ground cinnamon, and 1 tsp curry powder (if using). Stir continuously for 45–60 seconds to bloom the spices and coat the aromatics.

Tomato and roux

Stir in 2 tbs tomato paste and 1 tbs all-purpose flour. Cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and the flour loses its raw smell. This builds body and depth.

Deglaze and simmer

Slowly pour in 2 cups vegetable (or chicken) stock while whisking or stirring to avoid lumps. Bring the mixture to a gentle simmer, scraping any browned bits from the pan. Simmer uncovered for 6–8 minutes, stirring occasionally, until slightly reduced and thickened.

Add creaminess

Reduce heat to low and stir in 1 cup coconut milk (or heavy cream). Heat gently—do not boil vigorously—to combine and thicken for another 3–5 minutes.

Season

Stir in 1 tbs soy sauce (or fish sauce), 1 tsp brown sugar, 1 tbs lemon or lime juice, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust salt, acid, or sweetness as needed.

Finish and garnish

If you prefer a very smooth sauce, blend with an immersion blender directly in the pot or transfer to a blender and purée until smooth, then return to the pan and rewarm gently. Stir in 2 tbs chopped fresh cilantro just before serving.