Paleo Yellow Curry Sauce
Indulge in the aromatic flavors of this Paleo Yellow Curry Sauce, a vibrant and wholesome recipe designed to elevate your meals with its rich, creamy texture and bold spices. Made with coconut oil, fragrant garlic, fresh ginger, and a blend of warming spices like turmeric, cumin, and curry powder, this sauce is perfect for those seeking a dairy-free, gluten-free, and Paleo-friendly option. The addition of creamy coconut milk, zesty lime juice, and savory coconut aminos creates a perfectly balanced profile, ensuring every bite bursts with complexity and depth. Ready in just 25 minutes, this versatile yellow curry sauce can be poured over roasted veggies, grilled chicken, or your favorite Paleo-friendly dishes. Whether you're meal prepping or looking to enhance your weeknight dinner, this flavorful, nutrient-packed curry sauce is your go-to recipe for a healthy, satisfying meal.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 inch, grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 1 14-ounce can full-fat coconut milk
- 0.5 cup chicken or vegetable broth
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut aminos
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Heat the coconut oil in a medium-sized saucepan over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground turmeric, cumin, coriander, and curry powder to the pan. Stir well and cook for 30 seconds to toast the spices and enhance their flavors.
Pour in the full-fat coconut milk and chicken or vegetable broth. Stir thoroughly to combine.
Bring the mixture to a gentle simmer and let it cook for 8-10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to slightly thicken.
Stir in the fresh lime juice, coconut aminos, sea salt, and black pepper. Adjust seasoning to taste if needed.
Remove the sauce from heat and use immediately, or let it cool and store in an airtight container in the fridge for up to 5 days.
Serve the Paleo Yellow Curry Sauce over sautéed vegetables, roasted chicken, or any Paleo-friendly dish of your choice.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 22.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1514 mg | 32% | |
*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.
