Curry-Coconut Sauce
Serves 4|
Hands-On Time:
10m
|
Total Time:
10m
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
- In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt.
- 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.
- 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.
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.
Quick Tip
Use a paring knife to mince garlic.
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