Coconut Curry Sauce
Ingredients
Sauce
- 1 1/4 cup light coconut milk
- 2 Tbsp soy sauce
- 2 Tbsp granulated sugar, more or less to taste
- 1/2 tsp kosher salt, more or less to taste
Seasoning
- 2 Tbsp extra virgin olive oil
- 1 tsp crushed red pepper flakes
- zest of 1 lemon
- 2 Tbsp curry powder
- 1 1/2 Tbsp minced garlic
- pinch of dried basil
Directions
- Place a wok over medium-high heat. When hot, add olive oil and heat for 30 seconds.
- Meanwhile, in a blender, combine coconut milk, soy sauce, sugar, and 1/2 tsp kosher salt. Blend until smooth. Set aside.
- Return to the wok and add red pepper flakes, lemon zest, garlic, and curry powder. Stir-fry for 15 seconds or until the mixture is fragrant.
- Add the blended coconut milk mixture and mix well. Bring to a boil. Cook about 1 to 2 minutes or until sauce thickens to desired consistency. Add basil. Stir.
- Pour into bowl and serve with meat or dish of choice.
