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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 broth, or chicken broth
  • 120 ml (½ cup) soy 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 cilantro leaves


  1. Put carrot, garlic, lemon grass, vegetable broth, soy milk, coconut milk, fish sauce, curry paste, date into a saucepan and simmer for 15 minutes or until carrots are soft.
  2. Let cool for 10 minutes.
  3. Place this mixture and the cornstarch into the Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed
  5. Blend for 4 minutes or until heavy steam escapes from the vented lid.
  6. Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.

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