Yellow Curry Sauce (Dandelion Restaurant)

  • TM31
  • TM5
  • TM6
  • Difficulty Easy
  • Active time 10 minutes
  • Total time 55 minutes
  • Servings 4 portions
  • 3 stalks fresh lemongrass
  • 40 g fresh turmeric, peeled
  • 50 g fresh galangal, peeled
  • 10 makrut lime leaves
  • 50 g vegetable oil
  • 10 g Korean chilli paste (gochujang)
  • ¾ tsp ground turmeric
  • 300 g coconut water
  • 500 g coconut cream
  • 20 g palm sugar
  • 1 tsp fish sauce, vegan
  • 1-2 pinches xanthan gum (see Tips)
  • 20 g freshly squeezed lime juice


    1. Place lemongrass, fresh turmeric, galangal, lime leaves and oil into mixing bowl, then start Turbo/2 sec/1-2 times. Scrape down sides of mixing bowl with spatula.

    2. Add chilli paste, ground turmeric and cook 15 min/Varoma/speed 3.

    3. Add coconut water, coconut cream and palm sugar, then cook 30 min/Varoma/speed 2.

    4. Add fish sauce and xanthan gum and cook 5 min/Varoma/speed 2.

    5. Add lime juice and blend 1 min/speed 5-9, increasing speed gradually from speed 5 to speed 9 then strain into a jug. Ladle half of the sauce over choice of protein or roasted vegetables or refrigerate in an airtight container for up to 4 days and re-heat when ready to use (see Tips).



    jug, fine-mesh sieve, airtight container



    measuring cup, spatula, simmering basket


    Tips & Tricks

    • Freeze remaining curry sauce in portions. Defrost and reheat using the Warmup mode and serve over choice of cooked protein or vegetable. See Cookidoo®, for our Yellow Curry with Mushroom and cauliflower recipe. 
    • Substitute xanthan gum for 1 tbsp of cornflour and 1 tbsp of water mixed to a paste.

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