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.