Yellow Curry Sauce

Fragrant lemongrass, ginger and Thai chiles blend into coconut milk to create the ultimate flavorful marinade.
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Yellow Curry Sauce recipe

Yellow Curry Sauce

Best Uses:

  • As a marinade for chicken, fish, shrimp or tofu (marinate at least 1 hour or overnight for best results)
  • As a marinade for satays using your protein of choice
  • As a dip for sturdy, grilled veggies such as cauliflower
  • 1 1/2 cupsServings


  • 1 cup full-fat coconut milk 
  • 3 stalks lemongrass, trimmed and chopped (see tip) 
  • 2 shallots, chopped 
  • 1–2 Thai chiles, chopped (1 for medium heat, 2 for spicy) 
  • 1 2-inch piece ginger, peeled and chopped 
  • 3 cloves garlic, chopped 
  • 2 tsp fish sauce, optional
  • 1 tsp ground turmeric
  • 1 tbsp fresh lime juice
  •  1 1/4 tsp sea salt


In a high-speed blender, combine all ingredients and process until smooth. Cover and refrigerate up to 4 days. 

Tip: To prepare lemongrass, trim the top and base of the stalk, using the bottom third. Peel off the tough outer layers and pound with the base of a chef’s knife to soften, then chop.

Nutrition Information

  • Serving Size: 1/4 cup
  • Calories: 89
  • Carbohydrate Content: 4 g
  • Fat Content: 8 g
  • Fiber Content: 0.5 g
  • Protein Content: 1 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 407 mg
  • Sugar Content: 1 g