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Coconut Curry Sauce

January 8, 2017

Preparation Time:  5 minutes

Cooking Time:  approximately 1 hour

Serving Size: ¼ cup; Makes approximately 3 cups

0 Slices on The Slice Plan


1 TB olive oil

2 TB garlic, chopped

½ cup yellow onion, minced

4 tsp curry powder

1 tsp cumin

½ tsp onion powder

¼ tsp cayenne pepper

½ tsp salt

2- 13.5/14 oz cans unsweetened coconut milk

1 cup chicken or vegetable stock


Heat oil in sauté pan. Add garlic and spices, sautéing until spices begin to slightly toast and onions are slightly translucent, about 4 minutes. Mix in chicken stock, bring to boil. Reduce heat to medium, add
coconut milk. Continue simmering, stirring occasionally, until liquid is reduced to nappe consistency (about 30-45 minutes).

Turn-Out & Storage

Serve hot with grilled shrimp/fish or your favorite vegetables. You may also bake seared chicken/pork in the sauce to finish, allowing the chicken to cook in the sauce - delicious!

Store under refrigeration for up to 7 days.

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