Curry sauce is one of the first real recipes I learned how to make and I always felt proud serving it because it made me look like a good cook even though it was so easy to make. I learned this basic recipe from an old friend who designed it as a slow-food recipe, to be cooked on a lower temperature. It doesn’t take that long to make, but I do like cooking it at a lower heat setting and being meditative while I make it (not in a hurry.) This recipe is so versatile, you can add so many things to it.
**COCONUT MILK CURRY SAUCE**
1) First, warm up your pan on medium low heat with some lard, olive oil, or coconut oil. (My preferred choices.) I love using a big cast iron pan for making curry sauce.
2) Cut up some tender spring onions and saute them.
3) When your onions are getting clear and starting to get nice and caramelized, it’s time to add your garlic. Press three cloves of garlic in a garlic press and enjoy the scent that rises up as they saute in the pan.
4) Add your coconut milk right after adding your garlic because garlic burns easily (you don’t want to leave it sauteing without your coconut milk for very long.) Use one can of coconut milk (or more if you want to make a big batch.)
5) Mix your spices into your coconut milk. I love to use turmeric, curry powder, and a little cayenne. Taking the time to add some freshly grated ginger adds an incredible flavor to your curry and is highly recommended.
6) Slice some greens. I love to use kale or spinach (the spring spinach at the farmer’s market lately has been so tender and perfect for curry.) I slice them in long strips. Add them to your coconut curry and let them cook down.
7) I’ve added salmon or ground beef to the coconut sauce before and it was delicious.
8) Serve over Basic Brown Rice
What kind of curry do you like?
I love new inspirations to add to an old favorite.
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