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Coconut Curry Sauce Recipe
Ingredients
- 13.5 ounce can coconut milk lite or full-fat is fine
- 1 to 2 tablespoons curry paste or 1 teaspoon or more curry powder, to taste
- 1 inch piece fresh ginger
- 2 cloves garlic
- 1 teaspoon brown sugar optional
- salt to taste
Instructions
- Toss all of the ingredients into your blender or food processor, and puree until completely smooth. If you want it warm, heat on medium heat on the stovetop or heat in the microwave to your desired temperature.
Notes
The recipe calls for 1-2 tablespoons of curry paste, because the pastes can vary in how hot they are. Start with 1 tablespoon, then add more if you want a spicier result. If you are using curry powder, start with 1 teaspoon, and add by the ½ or ¼ teaspoon until you reach your desired flavor. If you use yellow curry powder, you can also add ½ teaspoon garam masala for extra flavor.
Leftover coconut curry sauce will keep in a closed container in the refrigerator for five to seven days.
Servings 8 servings
Nutrition
Calories: 116kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg