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Coconut Curry Sauce
4.0 (728 reviews)
In this recipe for coconut curry sauce, the sweetness of coconut milk blends with the zesty spice of curry powder. The sauce is naturally gluten-free and vegan.
Total Time10
Servings4
138
Caloriesper servingNutrition Information
138
Calories
12 g
Fat
8 g
Carbs
2 mg
Protein
Fiber
Sugar
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes
- zest of 1 lemon
- 1.5 tablespoons minced garlic
- 1.25 cups light coconut milk
- 1.5 tablespoons curry powder
- 2 tablespoons soy sauce
- 2 teaspoons sugar, or to taste
- 0.5 teaspoon salt, or to taste
- 0.5 cup chopped fresh basil leaves
Instructions
- 1Mix sauce ingredients: In a small bowl, combine the coconut milk, soy sauce, sugar, and ½ teaspoon kosher salt.
- 2Heat the skillet and toast spices: Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
- 3Combine spices and sauce mixture: Add the coconut milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes.
- 4Serve Add basil. Pour into a bowl, and serve with chicken, shrimp, vegetables, or whatever you like.