Coconut Curry Sauce
FEBRUARY 24, 2021
By CHEF KEN
Yield: 6 cups
If you don’t have the spices on hand to create this savory sauce from scratch, you can also make it using a pre-blended curry powder mix. Be careful as some pre-blended powders are very hot. If you prefer your spice on the milder side, add pre-blended powder a pinch at a time until you achieve your desired flavor.
If you don’t have the spices on hand to create this savory sauce from scratch, you can also make it using a pre-blended curry powder mix. Be careful as some pre-blended powders are very hot. If you prefer your spice on the milder side, add pre-blended powder a pinch at a time until you achieve your desired flavor.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 3 cups onion, diced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons Canola oil
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 1 tablespoon Old Bay Seasoning (low sodium)
- 1 teaspoon Florida Crystals (cane sugar)
- 1/2 teaspoon ground Cardamom
- Cayenne, pinch or to taste
- Black pepper, pinch or to taste
- Red pepper flakes, pinch or to taste
- 28 oz. can tomatoes, cut or chopped
- 1 cup coconut milk
- 2 teaspoons lemon juice
Instructions
- Cook onions, garlic and ginger in oil until soft and starting to brown.
- Stir in spices and stir until fragrant.
- Stir in tomatoes, coconut milk, and lemon juice.
- Simmer over low heat for several minutes until sauce is fully cooked and flavors are melded.
- Season to taste and adjust spiciness as desired.
