Curry-Coconut Sauce

curry-coconut-sauce
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 137.54 calories
    • Calories 79 calories from fat
    • Fat 12.15 g
    • Sat Fat 5.97 g
    • Sodium 795.58 mg
    • Protein 1.6 mg
    • Carbohydrate 7.95 g
    • Fiber 1.25 g
    • Iron 1.09 mg
    • Calcium 52.64 mg

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1teaspoon crushed red pepper flakes
  3. Check zest of 1 lemon
  4. Check 1 1/2 tablespoons minced garlic
  5. Check 1 to 1 1/2 tablespoons curry powder
  6. Check 1 1/4 cups light coconut milk
  7. Check 2 tablespoons soy sauce
  8. Check 2 teaspoons sugar, or to taste
  9. Check 1/2teaspoon salt, or to taste
  10. Check 1/2cup chopped fresh basil leaves

Directions

  1. In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt. 
  2. 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.
  3. Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.