Homemade Curry Base sauce

Homemade Curry Base sauce

Use this sauce as a drizzle over crispy chicken of a katsu chicken or add it with some vegetables, seafood, diced chicken breast, or leftover meat. Add an extra drop of vegetable stock to loosen the texture as it will be a concentrate of flavour!
4.32 from 44 votes
Course Main Course
Cuisine Asian, curry, Irish
Servings 4


for the curry base

  • 1 tbsp oil
  • 1 banana shallot chopped, or onion
  • 3 garlic cloves crushed
  • 2 cm ginger peeled and grated
  • 2 carrots grated
  • 1 tin coconut milk 400 ml
  • 150 ml vegetable stock
  • ½ tsp red chili flakes
  • 3 tbsp mild curry powder
  • 1 tsp ground turmeric or 1 cm fresh turmeric roots chopped
  • 1 tbsp soy sauce or use tamari for GF version
  • ½ lime zest and juice
  • 1 tsp honey


  • First prepare the curry sauce. This can be prepared ahead of time and frozen until needed.
  • Heat one tbsp of oil in a saucepan, sauté the onions, garlic, ginger, and carrots for 3-4 minutes or until soft and lightly caramelised.
  • Pour in the saucepan the coconut milk, vegetable stock, curry powder, turmeric, and chilli flakes. Add the soy sauce, lime zest and juice, and honey. Check the seasoning.
  • Cover and simmer over a low heat for 6-8 minutes until the vegetables are fully cooked.
  • Remove from the heat and using a hand held blender, blend until the mixture is smooth.
  • Set aside. label and store for 2-3 days in the fridge or over 4-6 months in the freezer. from the freezer, let the sauce defrost overnight in the fridge if possible, and warm the sauce gently until simmering for a few minutes. i like a had a few extra tablespoon to fix the sauce until it is pourable.
Keyword asian, batch-cooking, curry, Kevin Dundon

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