The Washington Post

Basic Coconut Curry Sauce

Basic Coconut Curry Sauce 8.000

Dixie D. Vereen for The Washington Post

Sep 6, 2016

If you’re craving a quick curry, start with this sauce, which provides a good base for both Indian- and Thai-style curry dishes. Mixing and matching ingredients allows you to create new sauces from a single base, and as your ingredient pantry grows, you can start to create richer curries with more depth of flavor. See VARIATIONS, below.

Using raw onion in the basic sauce will give a slightly sharper flavor than is traditionally found in curry sauce, so sauté the onion with the ginger in a little oil first if you want a mellower flavor, then blend with the rest of the ingredients.

Make Ahead: The sauce can be refrigerated for up to 3 days.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings; makes about 4 1/2 cups

Ingredients
  • 27 ounces canned low-fat coconut milk (2 cans, shaken well)
  • 1/2 cup no-salt-added vegetable broth
  • 1 tablespoon ground ginger
  • 1/2 cup chopped onion
  • 1 teaspoon seasoning blend, such as Trader Joe’s 21 Seasoning Salute
  • 1 teaspoon chili powder

Related Recipes

Directions

Combine the coconut milk, broth, ginger, onion, seasoning blend and chili powder in a blender; puree until smooth.

VARIATIONS: To make an Indian-style curry sauce (2 to 3 servings’ worth), combine 1 cup of the basic Coconut Curry Sauce, 2/3 cup Fast Blender Marinara Sauce (see related recipe), 1 teaspoon ground cinnamon, 1 teaspoon fresh lemon juice, 1 teaspoon curry powder and a pinch of sugar in a blender; puree until smooth. The yield is 1 2/3 cups. Cook in a saucepan over low heat for 30 minutes to allow the flavors to develop, then stir in cooked proteins, canned chickpeas or vegetables; cook for about 15 minutes while the sauce thickens. Serve over rice.

To make a Thai-style curry sauce (2 to 3 servings’ worth), combine 1 cup of the basic Coconut Curry Sauce, 2 tablespoons each of Cashew Cream and Quick Stir-Fry sauces (see related recipes), 1 1/2 tablespoons fresh lime juice, 1 tablespoon sugar and Sriracha (to taste) in a blender; puree until smooth. The yield is 1 1/3 cups. Cook in a saucepan over low heat for 30 minutes to allow the flavors to develop, then stir in cooked proteins, canned chickpeas or vegetables; cook for about 15 minutes while the sauce thickens. Serve with rice or rice noodles and a slice of lime.


Recipe Source

From Washington food writer and editor Kristen Hartke.

Tested by Kristen Hartke.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per 1/4 cup : 70


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 4g 20%

Cholesterol: 0mg 0%

Sodium: 180mg 8%

Total Carbohydrates: 3g 1%

Dietary Fiber: 0g 0%

Sugar: 2g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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