You make this simple coconut curry sauce in your blender. It takes about five minutes!
Servings 8servings
Author Becky Striepe
Ingredients
1 13.5 ouncecan coconut milk(see note)
1-2tablespoonscurry pasteof your choice (see note)
1inchpiece fresh ginger
2clovesfresh garlic
1teaspoonbrown sugaroptional
saltto taste
Instructions
Toss all of the ingredients into your blender or food processor.
Puree until smooth, then pour over whatever your dish is, and sprinkle with fun toppings, like cashews, green onions, or chopped avocado!
Notes
Before you open your can of coconut milk, shake it well, especially if your kitchen is cold. Coconut milk separates in the can, and shaking will make it easier to get more of the goods out of the can.
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.