Thai Sauce

  • Preparation 10 MIN
    Cooking 10 MIN
  • Makes 2 cups (500 ml), approximately



  1. In a bowl, combine the coconut milk and the cornstarch. Set aside.
  2. In a small saucepan over medium heat, soften the lemongrass, ginger and garlic in the oil with the curry powder and sambal oelek.
  3. Add the coconut milk mixture and bring to a boil, whisking continuously. Simmer for 2 to 3 minutes, or until the sauce thickens slightly. Add the cilantro and lime juice. Season with salt and pepper. Remove from the heat and let cool.


The sauce can be kept up to 1 week in the refrigerator.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 30 ml (2 tablespoons)

Content % Daily Value
Calories 65  
Total Fat 6.6 g  
Saturated Fat 5 g  
Sodium (salt) 21 mg  
Carbohydrates 2 g  
Fibre 0 g  
Protein 1 g