CURRY COCONUT SAUCE RECIPES

CURRY-COCONUT SAUCE RECIPE | MYRECIPES

Curry-Coconut Sauce Recipe | MyRecipes image

Provided by Nina Simond

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
Zest of 1 lemon
1?½ tablespoons minced garlic
1 to 1 1/2 tablespoons curry powder
1?¼ cups light coconut milk
2 tablespoons soy sauce
2 teaspoons sugar, or to taste
½ teaspoon salt, or to taste
½ cup chopped fresh basil leaves

Steps:

Heat a wok or skillet over medium-high heat. Add the oil and heat until hot for 30 seconds. Add the pepper flakes, lemon zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds. Add the coconut milk, soy sauce, sugar, and salt and cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Add the basil. Pour into a bowl.

Nutrition Facts : Calories 137.5 calories, CarbohydrateContent 8 g, FatContent 12.2 g, FiberContent 1.3 g, ProteinContent 1.6 mg, SaturatedFatContent 6 g, SodiumContent 795.6 mg

COCONUT CURRY SAUCE | BETTER HOMES & GARDENS

Coconut Curry Sauce | Better Homes & Gardens image

If you frequently order curry dishes, this blender sauce just might rival your favorite takeout.

Provided by Lisa Holderness Brown

Categories Recipes and Cooking

Total Time 15 minutes

Yield 5 cups

Number Of Ingredients 13

Ingredients

2 tablespoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons salt
2 teaspoons dry mustard
1 teaspoon crushed red pepper
2 cups chopped sweet onion
8 garlic cloves, sliced
¼ cup chopped fresh ginger
2 tablespoons vegetable oil
1 14.5 ounce can fire-roasted diced tomatoes, undrained
1 13.5-14 ounce can unsweetened coconut milk
½ cup lime juice

Steps:

In a dry medium skillet, toast cumin, coriander, garam masala, mustard, crushed red pepper, and 2 teaspoons salt 1 minute over medium, stirring spices constantly. Transfer toasted spices to a blender.
In the same skillet, cook onion, garlic, and ginger in 2 tablespoons hot oil. Cook 4 minutes or until onion just starts to brown on the edges. Add to blender with spices. Add undrained fire-roasted tomatoes, coconut milk, and lime juice. Cover; blend mixture until smooth.
Divide sauce into three 2-cup freezer containers (or 1-quart resealable freezer bags). Cover and freeze up to 6 months. Use sauce portion(s) in Pork Coconut Curry and/or Cauliflower & Chickpea Coconut Curry. Makes three 1 2/3-cup portions.

Nutrition Facts : Calories 452 calories, CarbohydrateContent 30 g, FatContent 38 g, ProteinContent 7 g, SaturatedFatContent 25 g, SodiumContent 1888 mg, SugarContent 10 g

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