25 May 2020

Curry Sauce

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Curry Sauce

This sauce is so freaking good it goes beyond words. Put on vegetables, chicken or just eat it up with a spoon!
Course Sauces

Ingredients

  • 1 tbsp coconut oil you can use any cooking oil if you're not a fan of coconut oil
  • 1/2 onion diced
  • 1½ tsp fresh ginger minced
  • 1 clove garlic minced
  • 1½ tsp yellow curry powder
  • 1/2 tsp red curry powder
  • 2 cups full-fat coconut milk
  • 1/2 grated zest and juice of lime
  • 1/2 tsp salt
  • 1/4 tsp black powder

Instructions

  • Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2 to 3 minutes.
  • Add the ginger and cook for 1 minute, stirring quickly.
  • Add the garlic and cook for another minute while continuing to stir.
  • Add both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk.
  • Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8 to 10 minutes. (It will continue to thicken as it cools.)
  • Season with the lime zest and juice, salt and pepper.

Notes

Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it'll keep for about 5 days. (Note, the coconut milk will solidify in the cold, so pull it out of the fridge and let it come back to room temperature before serving.)

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