Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 2 tablespoons of curry powder
- 1 tablespoon of grated ginger
- 2 cloves of garlic, minced
- 1 tablespoon of coconut oil
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, heat the coconut oil over medium heat.
2. Add the grated ginger and minced garlic and cook for 1-2 minutes until fragrant.
3. Add the curry powder and cook for an additional 1-2 minutes.
4. Pour in the can of coconut milk and stir to combine.
5. Add the honey and lime juice and stir to combine.
6. Bring the mixture to a simmer and let it cook for 5-10 minutes until it thickens.
7. Remove the saucepan from the heat and let it cool for a few minutes.
8. Pour the mixture into a blender or food processor and blend until smooth.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce
Nutritional information:
Serving size: 1/4 cup
Calories: 80
Fat: 7g
Carbohydrates: 4g
Protein: 1g
Substitutions for ingredients:
- You can use olive oil instead of coconut oil.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.
- You can use maple syrup instead of honey.
- You can use lemon juice instead of lime juice.
Variations:
- Add diced vegetables such as bell peppers, onions, and carrots to the saucepan before adding the coconut milk for a heartier sauce.
- Add diced chicken or shrimp to the saucepan after adding the coconut milk for a protein-packed meal.
- Use different types of curry powder such as red curry powder or green curry powder for a different flavor profile.
Tips and tricks:
- Be careful not to burn the garlic and ginger when cooking them in the coconut oil.
- If the sauce is too thick, you can add a splash of water to thin it out.
- Taste the sauce as you go and adjust the seasoning as needed.
Storage instructions:
Store the coconut curry sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the coconut curry sauce over rice or noodles with your choice of protein and vegetables.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
Pair the coconut curry sauce with chicken, shrimp, tofu, or vegetables.
Suggested side dishes:
Serve the coconut curry sauce with steamed vegetables, naan bread, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the sauce to a safe temperature of 165°F if adding meat or seafood.
- Store the sauce in the refrigerator and discard any leftovers after 5 days.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Jamaican cuisine. Coconut milk is often used as a base for curry sauces, adding a creamy and slightly sweet flavor.
Flavor profiles:
The coconut curry sauce has a creamy and slightly sweet flavor with a hint of spice from the curry powder.
Serving suggestions:
Serve the coconut curry sauce over rice or noodles with your choice of protein and vegetables.
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Region: Thai