Coconut Curry Sauce

curry sauce
This curry sauce is Probably the most tasty sauce I think I have made. I didn’t have a raw coconut on hand so I substituted it with unsweetened shredded coconut. Raw coconut will taste much better but the shredded coconut worked well in a pinch. This sauce is low carb, low fat, low cal and low Weight Watchers points. What could be better?

Best served with Curry Marinated Vegetables and Parsnip Rice.

From: Russell James, the Raw Chef

Coconut Curry Sauce Recipe

By kimmy Published: May 28, 2014

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Ready In: 20 mins

Calories: 46 | Fat: 3.5g | Protein: 0.7g | Carbs: 4.1g | Fibre: 1.9g | WW Points: 1



  1. Tamarind paste can be made by soaking tamarind in water until it goes soft (the seedless type you can buy in a packet in fine for this) and straining through a sieve. If you don’t have any tamarind available, simply leave out.
  2. Blend all ingredients in a high-power blender until smooth and creamy. You may need to add more water, depending on what type of coconut you used.
  3. Mix with the base of your curry, (chicken, fish, vegetables etc) with the sauce and heat through. Or if you prefer, warm the sauce in a small sauce pan and pour over base.
By |2014-05-28T15:04:46+00:00May 28th, 2014|Condiments, Recipes, Vegan, Vegetarian, WW Friendly|

About the Author:

Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

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