by: Max M Rasmussen

Vietnamese curry and coconut sauce

It's a recipe I have copied from my local Vietnamese restaurant, where I've been coming for many years. It i suitable most meals and is incredibly easy to make. 15 minutes from start to finish if you are a little efficient. It has a really good strong taste and satiates well.

Curry sauce with vegetables - Max M Rasmussen


  • 12 oz (4 dl) coconut milk (1 can)
  • 2 tbsp soy sauce (Tamari is the gluten-free version)
  • 1 tbsp Asian fish sauce
  • 1 tbsp curry, madras
  • 2 oz (50 g) vegetables per person, eg:
    • celery
    • onion
    • carrot
    • bell pepper


Mix all the ingredients for the sauce. Start cooking it.

Cut the vegetables into fine strips. Then they won't have to cook for long.

Let simmer for approx. 10 minutes. Serve.


You can use whatever vegetables you prefer. I use different ones from every time. It is a good way to empty the fridge.

It's just fine to use frozen vegetables instead of fresh, but then simmer them for 20 minutes instead.

The portion I make in the video, like the ingredients pictured here, is for two people. but there are plenty of leftovers of the sauce itself. So just add more vegetables for the same amount of sauce. If you are worried that there is not enough sauce, then add some milk, cream or stock to stretch it.

Ingredients - Max M Rasmussen