Coconut Chili Pasta Sauce

Red curry paste, garlic, ginger and chili form the base of this coconut pasta sauce. Full-fat coconut milk adds richness, while lime juice and soy sauce or tamari bring tartness and seasoning. The sauce also works with rice noodles and vegetables.

Ingredients

• 400ml coconut milk (full-fat)
• 2 tbsp red curry paste
• 3 cloves garlic, minced
• 1 small red chili, finely chopped (or 1 tsp chili flakes)
• 1 tbsp ginger, grated
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp coconut oil
• Fresh coriander (optional)
• Sea salt to taste

How to make coconut chili sauce

1. Heat the coconut oil in a pan. Add the garlic, ginger and chili and cook for 1–2 minutes, until fragrant.
2. Stir in the red curry paste and cook for another minute.
3. Pour in the coconut milk, soy sauce or tamari, and lime juice.
4. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
5. Taste before adding salt. Stir in fresh coriander at the end if using.

Check your curry paste

The recipe includes both red curry paste and a separate chili ingredient. Their combined heat depends on the products you use, so do not assume this will be a mild sauce. Curry paste ingredients also vary; check the label if you need a particular dietary option rather than assuming every paste is plant-based.

Optional peanut or almond butter

For the original richer variation, stir in 1 tbsp peanut butter or almond butter before simmering. This adds a nutty flavor and changes the ingredient and allergen profile; neither is required for the base sauce.

Simmering time is not total time

The 10–12 minute simmer follows 1–2 minutes cooking the garlic, ginger and chili, plus 1 minute cooking the curry paste. Chopping, grating and measuring take additional time. Cook pasta or noodles separately according to their package directions.

Preparing portions for later

Transfer leftovers to clean, shallow containers and refrigerate promptly. If freezing, use freezer-safe containers or trays and label the portions. Transfer tray portions to a freezer bag or container once frozen solid.

Thaw in the fridge, then reheat in a pan, stirring until hot throughout. Coconut milk may separate after cooling or freezing; stir as the sauce warms to bring the mixture together.

Ways to serve it

• Toss with pasta or rice noodles and vegetables.
• Spoon over cooked prawns or tofu.
• Stir into cooked vegetables for a saucy finish.

Choose portion sizes for the meal you are making rather than assuming the batch provides a fixed number of dinners.

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