CURRY SAUCE

FROM THE WHOLE 30-PAGE 307

  • 1 TABLESPOON COOKING FAT
  • 1/2 ONION, DICED
  • 1+1/2 TEASPOONS MINCED FRESH GINGER 1 CLOVE GARLIC, MINCED
  • 1+1/2 TEASPOONS YELLOW CURRY POWDER 1/2 TEASPOON RED CURRY POWDER
  • 2 CUPS FULL-FAT COCNUT MILK
  • GRATED ZEST AND JUICE OF 1/2 LIME
  • 1/2 TEASPOON SALT
  • 1/4 TEASPOON BLACK PEPPER
  • Sub cayenne pepper for red curry powder to spice things up.
  • 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.