Whole30 Coconut Curry Sauce
Dive into the rich, creamy warmth of this Whole30 Coconut Curry Sauce—a quick, flavor-packed recipe that transforms simple ingredients into a vibrant, nutrient-dense sauce perfect for your clean-eating goals. Made with full-fat coconut milk, aromatic yellow onion, freshly grated ginger, and a bold blend of curry powder, turmeric, and cayenne pepper, this dairy-free and gluten-free sauce delivers a harmonious balance of spice and comfort. Coconut aminos and a splash of lime juice add a subtle sweet-and-tangy depth, making it a versatile pairing for roasted vegetables, grilled chicken, or sautéed shrimp. Ready in just 25 minutes, this wholesome condiment is the ultimate addition to your Whole30 or paleo meal prep arsenal. Garnish with fresh cilantro for a pop of color and extra freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 can (13.5 oz) coconut milk, full fat
- 0.5 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice, freshly squeezed
- 0.5 teaspoon sea salt
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat olive oil in a medium saucepan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
Stir in the curry powder, turmeric, and cayenne pepper, ensuring the spices coat the onions and garlic.
Pour the coconut milk into the saucepan, stirring well to mix in the spices.
Add the coconut aminos, lime juice, and sea salt, stirring continuously.
Bring the mixture to a gentle simmer and allow it to cook for 10 minutes, stirring occasionally.
Taste the sauce and adjust seasoning if necessary.
Once slightly thickened, remove the sauce from heat.
Serve hot, garnished with fresh cilantro if desired, over cooked vegetables, chicken, or shrimp.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 10.8 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 330 mg | 7% | |
*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.
