Low Carb Coconut Curry Sauce
Elevate your meals with this creamy, flavorful Low Carb Coconut Curry Sauce—perfect for adding a burst of exotic flair to your favorite proteins or veggies. Made with rich coconut milk, aromatic ginger, garlic, and onion, plus the bold kick of red curry paste and chili flakes, this sauce delivers a harmonious balance of savory and tangy flavors with hints of lime and cilantro. With only 10 minutes of prep and 15 minutes of cook time, this quick and easy, keto-friendly recipe is a game-changer for anyone seeking a low-carb, dairy-free option that doesn’t compromise on taste. Whether drizzled over grilled chicken, stir-fried vegetables, or used as a base for soups, this versatile coconut curry sauce is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons Coconut Oil
- 0.5 cup Onion
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Red Curry Paste
- 1 13.5-ounce can Coconut Milk
- 1 tablespoon Fish Sauce
- 1 tablespoon Lime Juice
- 1 tablespoon Low-sodium Soy Sauce
- 1 teaspoon Granulated Erythritol
- 0.5 teaspoon Chili Flakes
- 2 tablespoons Fresh Cilantro
Instructions
Finely chop the onion and mince the garlic cloves and ginger.
In a medium saucepan, heat the coconut oil over medium heat.
Add the chopped onion to the saucepan and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger and cook for another minute until fragrant.
Add the red curry paste and cook, stirring, for 1 minute to release the flavors.
Pour in the coconut milk and stir to combine with the curry paste.
Add the fish sauce, lime juice, low-sodium soy sauce, and granulated erythritol, stirring to incorporate.
Sprinkle in the chili flakes and bring the sauce to a simmer, allowing it to cook for about 7-8 minutes until slightly thickened.
Remove the saucepan from heat and let it cool slightly.
Finely chop the fresh cilantro and stir it into the sauce just before serving.
Serve warm over your choice of protein or vegetables, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 34.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
