Homemade Curry Sauce
A simple curry sauce ready to use with hidden vegetables!
Use this sauce as a drizzle over crispy chicken of a katsu chicken or add it with some vegetables, seafood, diced chicken breast, or leftover meat. Add an extra drop of vegetable stock to loosen the texture as it will be a concentrate of flavour!
10 people
20 minutes
5 minutes
Ingredients
- 2 - Carrots (grated)
- 1 tbsp Chilli Flakes
- 800 ml Coconut Milk
- 6 cloves Garlic (crushed)
- 4 cm Ginger (peeled and grated)
- 1 tsp Honey
- 1 - Lime (zest and juice)
- 6 tbsp Mild Curry Powder
- 1 tbsp Oil
- 2 - Onion (chopped)
- 2 tbsp Soy Sauce
- 3 tsp Turmeric
- 250 ml Vegetable Stock
Method
- Heat one tbsp of oil in a saucepan, sauté the onions, garlic, ginger, and carrots for 3-4 minutes or until soft and lightly caramelised.
- Pour in the saucepan the coconut milk, vegetable stock, curry powder, turmeric, and chilli flakes.
- Add the soy sauce, lime zest and juice, and honey. Season if needed with salt and pepper. The saltiness of the soy sauce should be enough!
- Cover and simmer over a low heat for 8-10 minutes until the vegetables are fully cooked.
- Remove from the heat and using a handheld blender, blend until the mixture is smooth.
- Set aside to cool and use as a curry base.
- Store any leftover portions in the fridge for up to 3 days or alternatively freeze for up to 6 months. Once defrosted, bring it back to the boil and stir with a few tbsp of water to bring it back to a delicious sauce!
