Coconut Curry Sauce

A topping for chicken or veg. Or tofu. A dip. With eggs. On a burger. With meatballs. Fish. Really, you name it, it works with it.

Pictured here with air-fried cabbage and carrots. So So good.

Note: I made with coconut flour. You can also use all-purpose; just double the amount.

Coconut Curry Sauce

Yield: about 2 cups 

Ingredients

1 Tbsp coconut oil

1 T bouillon, optional

1 small onion, minced

2 cloves garlic

1 T coconut flour

1 Tbsp curry powder

pinch salt

2 tsp ground turmeric

1 13.5 ounce can of coconut milk

1/2 cup water

1 Tbsp coconut aminos

1 Tbsp fish sauce

juice of 1/2 lime

Directions

In a medium saucepan, heat oil and bouillon, if using. Add onion and garlic. Sauté for 2 minutes until softened. Add coconut flour, stirring until fragrant and browning. Add curry powder, salt and turmeric for about a minute.

Slowly add the coconut milk bit by bit, whisking after each addition until smooth. Keep adding, slowly, stirring until all is added Add water, too, whisking until smooth. Keep whisking and stirring until it is thick as you’d like. When it’s to the point you like, turn off the heat and add the lime juice, coconut aminos, and fish sauce. Stir until combined.

Store in an air tight container in the fridge. It should keep for about a week.