Curry-Coconut Sauce

Curry-Coconut Sauce
Anna Williams
five_whole_stars
Click a Star to Rate This Recipe
preparation
10
minutes
cooking
10
minutes
Serves 4

Ingredients

2
tablespoons olive oil
1
teaspoon
crushed red pepper flakes
zest of 1 lemon
1 1/2
tablespoons minced garlic
1
to 1 1/2 tablespoons curry powder
1 1/4
cups light coconut milk
2
tablespoons soy sauce
2
teaspoons sugar, or to taste
1/2
teaspoon
salt, or to taste
1/2
cup
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.
Nina Simond
September 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 79 %
  • Calcium 52.64 mg
  • Carbohydrate 7.95 g
  • Fat 12.15 g
  • Fiber 1.25 g
  • Iron 1.09 mg
  • Protein 1.6 mg
  • Sat Fat 5.97 g
  • Sodium 795.58 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments