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Curry-Coconut Sauce

Curry-Coconut Sauce
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2005

Nutritional Information

  • Per Serving
  • Calories 137.54Calories From Fat 79%
  • Calcium 52.64mg
  • Carbohydrate 7.95g
  • Fat 12.15g
  • Fiber 1.25g
  • Iron 1.09mg
  • Protein 1.6mg
  • Sat Fat 5.97g
  • Sodium 795.58mg
What does this mean? See Nutrition 101 .

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.