Unbelievable Thai Curry Sauce
2 teaspoons olive oil, extra virgin olive oil
2 to 3 garlic cloves, minced
1 teaspoon ground ginger
1-1/2 teaspoons curry powder
1-1/2 teaspoons red curry paste
1-1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 (15-ounce) can coconut milk, sweetened or not
3 tablespoons ketchup or tomato paste
1-1/2 tablespoons brown sugar
1 tablespoon tamari
1. Heat oil in a medium sauce pot. Add and saute garlic and ginger, stirring until golden.
2. Stir in curry powder, curry paste, paprika, and cumin; saute 1 minute or until fragrant.
3. Whisk in coconut milk, tomato paste, brown sugar, and tamari; bring to a boil. Remove from heat and serve.
I have kept this warm before and it seems the longer it sets the coconut flavor disappears. So while my veg's are in the stock pot and rice is simmering. I follow the directions above yet omit the milk. Then when you are ready for the sauce to be fully cooked add the milk in to the pot stirring well to combine and bring to a boil and then use immediately.
Source of recipe: I love curry and I have worked very hard to get it just right. This is spicy and a bit sweet. I eat mine served with veg's and cooked rice garnished with cashews and golden raisins. Heaven
SO HOW'D IT GO?
What a fantastic curry! I've been making this at least once a week. The only thing I do differently is that I also add chili, cayenne and garlic powder to it (I like it with a bit more of a kick!).
This is amazing over baked tofu, steamed broccoli, sweet peas and Biryani Curried Rice from Trader Joe's. But it's so versatile it could go with almost anything.
Thanks for giving me another amazing sauce to use on my tofu and veggies!
Made this last night and everyone loved it including those who don't like curry. I didn't make any changes to the recipe and will make it again just as it is. I served it with vegetables and rice and a Fresh Corn and Avocado Salad which really complemeted the curry sauce.