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Thai Curry Carrot Sauce

The sweetness of carrots and a touch of brown sugar balance the spiciness of red thai curry paste in this blended seasoning. Ideal for seafood or sprinkled over rice and roasted vegetables.

Thai Curry Carrot Sauce


  • 175 g (2 ) medium carrots, chopped
  • 1 small garlic clove
  • 1 Tablespoon lemon grass, sliced thin
  • 300 ml (1 ¼ cups) low sodium vegetable stock, or chicken broth
  • 120 ml (½ cup) soya milk, or milk alternative
  • 120 ml (½ cup) coconut milk
  • 1 Tablespoon fish sauce
  • 1 teaspoon thai red curry paste
  • 1 pitted date
  • ½ cup cornstarch
  • 2 g (⅛ cup) fresh coriander leaves


  1. Place carrots and garlic into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 5 or 6.
  4. Blend for 10 seconds until chopped. If necessary, use the tamper to press any ingredients into the blades while processing.
  5. Put carrot mixture, lemongrass, chicken stock, milk, coconut milk, fish sauce, curry paste, and brown sugar into a saucepan and simmer for 15 minutes or until carrots are soft.
  6. Let cool for 10 minutes or until temperature reaches 160°F (70°C).
  7. Place this mixture and the cornstarch into the Vitamix container and secure lid.
  8. Select Variable 1.
  9. Turn machine on and slowly increase speed to Variable 10, then to High.
  10. Blend for 4 minutes or until heavy steam escapes from the vented lid.
  11. Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.

Chef's Notes

For lower sodium, use low-sodium chicken stock. Recommended for seafood, rice, and grilled or roasted vegetables.

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