Kevin's Homemade Curry Sauce

Homemade Curry sauce Homemade Curry sauce

By Kevin Dundon

A simple curry sauce ready to use with hidden vegetables!

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! 

10 people 20 minutes 5 minutes


  • 2 - Carrots (grated)
  • 1 tbsp Chilli Flakes
  • 800 ml Coconut Milk
  • 6 cloves Garlic (crushed)
  • 4 cm Ginger (peeled and grated)
  • 1 tsp Honey
  • 1 - Lime (zest and juice)
  • 6 tbsp Mild Curry Powder
  • 1 tbsp Oil
  • 2 - Onion (chopped)
  • 2 tbsp Soy Sauce
  • 3 tsp Turmeric
  • 250 ml Vegetable Stock



  1. 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.
  2. Pour in the saucepan the coconut milk, vegetable stock, curry powder, turmeric, and chilli flakes.
  3. Add the soy sauce, lime zest and juice, and honey. Season if needed with salt and pepper. The saltiness of the soy sauce should be enough!
  4. Cover and simmer over a low heat for 8-10 minutes until the vegetables are fully cooked.
  5. Remove from the heat and using a handheld blender, blend until the mixture is smooth.
  6. Set aside to cool and use as a curry base.
  7. Store any leftover portions in the fridge for up to 3 days or alternatively freeze for up to 6 months. Once defrosted, bring it back to the boil and stir with a few tbsp of water to bring it back to a delicious sauce!


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