Coconut Curry Sauce

Coconut Curry Sauce
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A Little Personal History:

I do enjoy many Indian dishes, especially those with curry. Here’s my favorite Indian coconut curry sauce.

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Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce.[1] Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.[2] https://en.wikipedia.org/wiki/Curry
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Prep Time 5 minutes
Cook Time 30 minutes
Servings
quart
Ingredients
  • 2 tablespoons Tbs. clarified butter
  • ¼ cup Red onion finely chopped
  • inch piece ginger skin removed and finely chopped
  • 2 garlic cloves pressed
  • 2 tablespoons tomato paste
  • 2 tablespoons Hot Curry Powder adjust depending on your taste
  • 1 cinnamon stick
  • Sea salt and black pepper To Taste
  • 1 can unsweetened coconut milk 13.5 – 15-ounce
  • cups chicken stock
Prep Time 5 minutes
Cook Time 30 minutes
Servings
quart
Ingredients
  • 2 tablespoons Tbs. clarified butter
  • ¼ cup Red onion finely chopped
  • inch piece ginger skin removed and finely chopped
  • 2 garlic cloves pressed
  • 2 tablespoons tomato paste
  • 2 tablespoons Hot Curry Powder adjust depending on your taste
  • 1 cinnamon stick
  • Sea salt and black pepper To Taste
  • 1 can unsweetened coconut milk 13.5 – 15-ounce
  • cups chicken stock
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Instructions
  1. Heat the clarified butter in a heavy skillet over medium-low heat.
  2. Add the onions, ginger, and garlic and cook until the onions are very soft, about 15 minutes.
  3. Add the tomato paste, curry powder, cinnamon stick and give it a good stir; season with salt and pepper.
  4. In medium mixing bowl, thoroughly whisk coconut milk and chicken stock together, add to skillet and increase heat to medium. Occasionally stir with wooden spoon until sauce starting to simmer. Remove from heat.
  5. Store in 1-quart glass container, tightly seal and refrigerate.
Recipe Notes

Advanced Preparation:

  • Sauce is intended to be prepared in advance and refrigerated for up to one month before reuse.

Tips, Notes, and Variations:

  • Clarified butter is used because it doesn’t burn at higher heats. If you don’t have time to make you can substitute with oils that also heat well at high temperatures, e.g. canola oil.
  • If you don’t have good hot Curry Powder, you can use generic. Since generic curry often has little heat to it, I’ve added oriental spices and oils with great results. For example, wasabi powder/paste, dried chili peppers flakes, sesame chili oil, hot chili sauce, etc.
  • When ready to use in dish, in uncovered large skillet, over medium-low heat, cook Coconut Curry Sauce until the sauce has thickened, about 20-30 minutes.
  • Plastic containers can be substituted for glass, I just like glass when refrigerating sauces.