Sauce is delicious on salmon, white fish, chicken, and roasted vegetables.
Source: The Whole30 Cookbook
Heat the cooking fat in a medium skillet over medium heat.
When the fat is hot, add the onion and cook until translucent, 2 to 3 minutes.
Add the ginger and cook for 1 minute, stirring quickly.
Add the garlic and cook for another minute while continuing to stir.
Add both curry powders and stir quickly for 30 seconds to open up the flavor of the spices.
Once fragrant, add the coconut milk.
Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8 to 10 minutes.
It will continue to thicken as it cools.
Season with the lime zest and juice, salt and pepper.
Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it'll keep for about 5 days.
The coconut milk will solidify in the cold, so take it out of the refrigerator and let it come back to room temperature before serving.
If you like your curry sauce on the hotter side, substitute 1/2 teaspoon cayenne pepper for the red curry powder, or simply add the same amount of cayenne pepper along with the curry powder.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 30 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 4 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 3mg | 1 % | |
Sodium 0.9mg | 0 % | |
Potassium 24.5mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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