Coconut milk and curry powder combine to make a tasty, tangy sauce you might create in minutes.
Curry powders can vary in terms of spiciness, so keep that in mind as you add yours.
Depending on what your palate tells you, you may want to increase or decrease the quantity.
Photos: Jason Donnelly, Food: Annie Probst, Props: Addelynn Evans
Heat the skillet and toast spices:
Place a wok or skillet over medium-high heat.
Add olive oil and heat for 30 seconds.
Combine spices and sauce mixture:
Add the coconut milk mixture and bring to a boil.
Photos: Jason Donnelly, Food: Annie Probst, Props: Addelynn Evans
Cook until the sauce thickens slightly, 112 minutes.
Serve
Add basil.
Pour into a bowl, and serve with chicken, shrimp, vegetables, or whatever you like.
Photos: Jason Donnelly, Food: Annie Probst, Props: Addelynn Evans
Frequently Asked Questions
Curry powder is a spice blend created by Westerers to emulate Indian curry flavors.
Other spices and herbs can be mixed into curry powder, which can also be created at home.
Coconut curry sauce can last for up to five days in a sealed container in the fridge.
Photos: Jason Donnelly, Food: Annie Probst, Props: Addelynn Evans
It can also be frozen for up to three months.
Coconut curry sauce can be as spicy or as mild as you prefer.
Different curry powders have various levels of heat, so find one that works for you.
Photos: Jason Donnelly, Food: Annie Probst, Props: Addelynn Evans
The red pepper flakes in the recipe can also be reduced or increased, depending on personal spice tolerance.
Coconut curry sauce is naturally gluten-free, vegan, and has 2 mg of protein per serving.
The sauce can be a delicious way to enjoy more proteins, vegetables, and legumes.
2,000 calories a day is used for general nutrition advice.
