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Curry-Coconut Sauce

Photo: Anna Williams
Yield Makes 4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon crushed red pepper flakes
  • Zest of 1 lemon
  • 1 1/2 tablespoons minced garlic
  • 1 to 1 1/2 tablespoons curry powder
  • 1 1/4 cups light coconut milk
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/2 cup chopped fresh basil leaves

Nutrition Information

  • calcium 52.64 mg
  • calories 137.54
  • caloriesfromfat 79 %
  • carbohydrate 7.95 g
  • fat 12.15 g
  • fiber 1.25 g
  • iron 1.09 mg
  • protein 1.6 mg
  • satfat 5.97 g
  • sodium 795.58 mg

How to Make It

  1. Heat a wok or skillet over medium-high heat. Add the oil and heat until hot for 30 seconds. Add the pepper flakes, lemon zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds. Add the coconut milk, soy sauce, sugar, and salt and cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Add the basil. Pour into a bowl.