Simple Coconut Curry Sauce
The beauty of such a simple and exotic sauce is that you can make it in a small saucepan in under 10 minutes and then toss it with vegetables, chicken, fish, tofu, chocolate...just about anything really.
Servings: 2 servings
- 1/2 cup light coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon curry powder
- 1 garlic clove minced
- 1/2 teaspoon Sriracha hot chili sauce
- 2 teaspoons cornstarch
Whisk all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and let the mixture simmer for about 2-3 minutes until glossy and thick enough to coat the back of a spoon.
Use immediately to coat vegetables, chicken, fish, or tofu.
Calories: 214kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Sugar: 19g