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All-Purpose Coconut Curry Sauce

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Description

Creating smart, efficient, and healthful meals is a breeze with this delicious coconut curry sauce. Make it ahead of time, and you’re just a step away from a quick, scrumptious dinner, whether it’s draped over chicken, meatballs, vegetables, or beans. While this sauce lends itself beautifully to myriad dishes, I particularly recommend pairing it with our boiled meatballs and aromatic Indian Basmati rice. It’s a fusion that promises a memorable Scandinavian-inspired feast.

Ingredients

  • 25 grams (approx. 1 1/2 tablespoons) butter (For a vegan alternative, use coconut oil)
  • 1 to 2 tablespoons curry powder (adjust to preference)
  • 1 medium yellow onion, finely diced
  • 1 small apple, finely diced
  • 1 tablespoon sorghum flour (Alternatively, cassava or all-purpose flour can be used)
  • 400 ml (1 can) full-fat coconut milk
  • Salt and pepper, to taste

Instructions

  1. In a saucepan over medium heat, melt the butter or coconut oil.
  2. Add the finely diced onion, apple, and curry powder to the pan. Sauté for about 10 minutes, or until the onion and apple are soft and fragrant. Make sure to stir occasionally. If the mixture becomes too dry or the curry powder begins to stick, add a tablespoon of water to the pan.
  3. Sprinkle in the flour and stir to combine. Cook for another minute, ensuring the flour is fully integrated.
  4. Gradually pour in the coconut milk, whisking continuously to prevent any lumps from forming.
  5. Bring to a boil, then reduce heat to low (to medium) and allow the sauce to simmer. Continue cooking until the sauce thickens to your desired consistency, stirring occasionally. Adjust seasoning with salt and pepper to taste.

Notes

Yields approximately 2 cups of sauce. This versatile sauce pairs well with a variety of dishes such as rice, vegetables, and proteins. I recommend trying it with our boiled meatballs and Indian Basmati rice for a delicious and satisfying Scandinavian style meal.  You can store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before using.

Find it online: https://creativeinmykitchen.com/coconut-curry-sauce/