Creamy Thai Yellow Coconut Curry Sauce [Recipe Redux]

by Sarah on June 21, 2016 · 4 comments

When I saw that the June Recipe Redux Theme was Celebrate a Reduxer I immediately knew two things:IMG_6812 (1280x853)

  1. No one was going to be celebrating me, considering I blog once every month–if I’m lucky–and it’s usually only for the Recipe Redux.
  2. I was going to be ‘celebrating’ Kaila, Miss Healthy Helper, who I’ve “known” for YEARS and who always has such creative ideas (and loves protein, snack, nut bars as much as I do).reciperedux_healthyhelper

So, by “celebrate” they meant copy, or adapt, another Reduxer’s recipe, because imitation–at least in blogland–generally IS the sincerest form of flattery. (Or you’ve just run out of ideas and need a 400th version of oatmeal to make.)

Rather than search through the many pins (or mental notes of recipes to “make one day”) I’ve got from Kaila’s blog, I just went on over there and saw something that I immediately knew I would make.Thai-Basil-Peanut-Dip-1

But, as usual, the thought of me actually following a recipe to the letter was laughable.IMG_6797 (1280x852)

Instead of red curry and peanut (powder), I went with yellow curry and coconut (milk).IMG_6795 (1280x852)

I added extra ginger and lime, and probably a heavier handed proportion of curry paste than you’d get from Kaila’s orignial version.

For reasons that don’t need to be explained, I had a random bunch of both chopped basil and cilantro in the fridge (next to the random coconut milk), so I used both.IMG_6790 (853x1280)

Still vegan. Still gluten-free.

Still as divinely addictive, want-to-spoon-it-in-your-mouth-directly-and/or-cover-everything-with-it, as Kaila describe the original.IMG_6803 (1280x853)

In addition to dipping random vegetables in it, I also used it as a pasta sauce as suggested. (Both within the span of 30 minutes.) I would also like to note that if you DO eat seafood, shrimp also taste very yummy with this.IMG_6818 (1280x853)

Thanks, Kaila, for years of blog support, recipe creativity, and the inspiration for this sauce!IMG_6808 (1280x853)

Creamy Coconut Thai Curry Sauce

(A Healthy Helper Redux)

  • 8 oz. soft (not silken) tofu
  • 1/3 cup coconut milk
  • 1 (heaping) Tablespoon yellow curry paste
  • 2 tsp. lime juice
  • 1 tsp minced ginger
  • 2 Tbsp. chopped fresh basil
  • 2 Tbsp. fresh cilantro
  1. Combine all ingredients in a blender or food processor.
  2. Process until very smooth.
  3. Serve as a dip or use as a sauce for pasta.*

**If not vegan/vegetarian, this sauce is also amazing with shrimp. 

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{ 4 comments… read them below or add one }

Marisa Moore June 26, 2016 at 9:36 pm

This sauce sounds perfect for my next batch of zoodles! Yum!


Sarah July 6, 2016 at 1:45 pm

I agree! I’m about to try it with some zoodles and squoodles (?) myself.


Kaila July 1, 2016 at 5:11 am

Thank you so much for using my recipe as imspiration for yours!!!! I am so honored! ❤️


Sarah July 6, 2016 at 1:44 pm

Thank YOU for always being so darn creative. :)


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