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Cilantro Coconut Curry Sauce

Cilantro Coconut Curry Sauce ~ Sumptuous Spoonfuls #easy #thai #curry #sauce #recipe

A delicious Thai-style curry sauce with a sweet coconut base, Sriracha, ginger, cilantro, lime, Thai red curry paste and jalapeno. It’s a new twist on that amazing Thai peanut sauce I love so much.

I used this sauce for my Watermelon Coconut Curry. The sauce is sooooo scrumptious and so simple to make, I think it deserves a post of its own. It’s wonderful stirred up with veggies like watermelon rind and potatoes, but you could also use it for chicken, fish, or pork, or as a salad dressing or dip for veggies or chips or fritters.

Cilantro Coconut Curry Sauce

Prep Time: 15 minutes

Total Time: 15 minutes

Cilantro Coconut Curry Sauce


  • 1 15-oz. can light coconut milk
  • 1 Tablespoon peanut butter
  • 1 Tablespoon fresh grated ginger root
  • 1 - 2 Tablespoons finely chopped cilantro leaves
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice (or white) vinegar
  • 2 Tablespoons honey
  • 2 Tablespoons fish sauce
  • 2 - 4 cloves garlic, peeled and chopped fine
  • Juice of 1/2 of a lime
  • 2 Tablespoons Thai red curry paste (use more or less to taste)
  • 1 jalapeno, seeded and chopped fine (use more or less to taste)
  • Sriracha sauce, to taste


  1. In a medium mixing bowl, whisk together all the ingredients.
  2. Taste and add more curry paste, jalapeno and/or Sriracha as desired.
  3. Store in an airtight bottle in the refrigerator. Use on chicken, fish or vegetarian curry dishes. Makes a great salad dressing or dipping sauce as well.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Cilantro Coconut Curry Sauce ~ Sumptuous Spoonfuls #easy #thai #curry #sauce #recipe

This recipe was shared at Melt in your Mouth Monday, Inspiration Monday, Totally Tasty Tuesday, and Weekend Potluck.

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7 Responses

  1. Ann

    Ooohh, you know I am all in on this one, Ann! With our shared history of making tasty Asian-themed sauces, I KNOW it is delicious!

    August 12, 2014 at 9:23 am

    • Ann

      I actually referenced your version of our other favorite Thai sauce recipe while I was making this, Ann. It’s yummilicious, to borrow a term from Becca 🙂

      August 13, 2014 at 6:50 am

  2. Vicki Airs

    Looks lovely and want to try this one….except living in Australia I have no idea what Sriracha sauce is? Is it similar to TABASCO sauce (thin red Chilli sauce) which is made in USA…??? Thank you for your help, and all your lovely recipes and photos! Look forward to your email posts everyday.

    August 12, 2014 at 9:58 pm

    • Ann

      I’m sorry, Vicki! Sriracha is an Asian hot sauce that is very flavorful–it’s much tastier than Tobasco. Perhaps you can buy it online? It’s really wonderful and kind of addictive. If you can’t or don’t want to buy it online, you can skip the Sriracha or substitute your favorite hot sauce. Here’s a link to it on Amazon: http://www.amazon.com/Huy-Fong-Sriracha-Chili-Sauce/dp/B0014CSG5Y/ref=sr_1_1?ie=UTF8&qid=1407930313&sr=8-1&keywords=sriracha

      Thanks so much for your kind comments! You totally made my day. 🙂

      August 13, 2014 at 6:47 am

      • Vicki Airs

        Thank you very much for the info. Ann, and link. I will check out our local Asian Grocery store first, as they seem to have an unending supply of sauces I have never heard of! Looking forward to trying this recipe, and think I will try it with some prawns. Thanks again,
        Cheers from Down Under,

        August 13, 2014 at 5:51 pm

        • Ann

          I think prawns would be perfect with this sauce! Good luck finding the Sriracha, Vicki.

          August 14, 2014 at 7:37 pm

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