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.

Ingredients
- 175 g (2 Tablespoon) medium carrots, chopped
- Tablespoon (1 small) garlic clove
- Tablespoon (1 Tablespoon) lemon grass, sliced thin
- ¼ cups (1 Tablespoon) low sodium vegetable broth, or chicken broth
- 120 ml (½ cup) soy milk , or milk alternative
- 120 ml (½ cup) coconut milk
- Tablespoon (1 Tablespoon) fish sauce
- Tablespoon (1 teaspoon) thai red curry paste
- Tablespoon (1 Tablespoon) date
- Tablespoon (½ cup) cornstarch
- 2 g (⅛ cup) fresh cilantro leaves
Directions
- 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.
- Let cool for 10 minutes.
- Place this mixture and the cornstarch into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed
- Blend for 4 minutes or until heavy steam escapes from the vented lid.
- Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.
Ingredients
- 175 g (2 Tablespoon) medium carrots, chopped
- Tablespoon (1 small) garlic clove
- Tablespoon (1 Tablespoon) lemon grass, sliced thin
- ¼ cups (1 Tablespoon) low sodium vegetable broth, or chicken broth
- 120 ml (½ cup) soy milk , or milk alternative
- 120 ml (½ cup) coconut milk
- Tablespoon (1 Tablespoon) fish sauce
- Tablespoon (1 teaspoon) thai red curry paste
- Tablespoon (1 Tablespoon) date
- Tablespoon (½ cup) cornstarch
- 2 g (⅛ cup) fresh cilantro leaves
Directions
- 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.
- Let cool for 10 minutes.
- Place this mixture and the cornstarch into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed
- Blend for 4 minutes or until heavy steam escapes from the vented lid.
- Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.
Ingredients
- 175 g (2 Tablespoon) medium carrots, chopped
- Tablespoon (1 small) garlic clove
- Tablespoon (1 Tablespoon) lemon grass, sliced thin
- ¼ cups (1 Tablespoon) low sodium vegetable broth, or chicken broth
- 120 ml (½ cup) soy milk , or milk alternative
- 120 ml (½ cup) coconut milk
- Tablespoon (1 Tablespoon) fish sauce
- Tablespoon (1 teaspoon) thai red curry paste
- Tablespoon (1 Tablespoon) date
- Tablespoon (½ cup) cornstarch
- 2 g (⅛ cup) fresh cilantro leaves
Directions
- 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.
- Let cool for 10 minutes.
- Place this mixture and the cornstarch into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed
- Blend for 4 minutes or until heavy steam escapes from the vented lid.
- Reduce to Variable 5 and add cilantro through lid plug opening. Blend for 20 seconds.