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Coconut Curry Sauce
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.