Cookbook recipe! There are only 5 ingredients in this healthy and versatile coconut-curry sauce. Made in the slow cooker, in just a few hours you will have a low-sodium, vegan, gluten-free, paleo, and whole30 sauce that you can use in so many different ways.
I’ve had this cookbook under wraps for the last 6+ months. I’m excited to finally share some recipes from it with you. This coconut-curry sauce is one of my favorite recipes that made it into the book. It has so much flavor that you’d never guess it was low-sodium.
This sauce is also vegan, gluten-free, paleo and whole30 compliant! Not much to look at, I know. But it’s SO SIMPLE. Throw everything, stir and let it cook.
You can use either green or red Thai curry paste. I used red but trust me, green works too. If you’re whole30 and paleo and/or sugar-free then you’ll need to find a sugar-free Thai curry paste. They’re fairly easy to locate. If you can’t find a bottle at your local grocery then you can always order some from Amazon – Thai Kitchen Red Curry Paste is a personal favorite. Also note the red curry paste you choose may also raise the sodium content of this sauce.
I run my immersion blender through the slow cooker when it’s done until the sauce is smooth. The red curry particles never seem to completely dissolve but don’t worry about that.
Yes, you can use light coconut milk instead of full-fat. In place of coconut aminos you can also use reduced-sodium soy sauce but the sauce will no longer be paleo or whole30. Omit the honey to keep this vegan. I’m not vegan but I rarely add the honey but that’s just me. You might think it’s needs a little sweetener. I suggest you give it a taste before adding it in.Print
Slow Cooker Coconut-Curry Sauce (Paleo/Whole30)
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 4 cups 1x
- 2 15-ounce cans full-fat coconut milk
- 3 tbsp curry paste
- 1 tbsp coconut aminos or tamari (gluten-free)
- 4 garlic cloves, minced
- 2 tsp honey (optional)
- 1 1/2 tsp ginger, ground
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-6, LOW 4-6.
- Carefully transfer the sauce to a blender or use an immersion blender to puree to your desired consistency.
I’m going to use this coconut-curry sauce to make a nice Slow Cooker Easy Thai Curry. The sauce will already be made; just add meat and vegetables & even potatoes and let it slow cook.
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