Curry-Coconut Sauce

Photo: Anna Williams

Yield:

Makes 4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Nina Simond,

October 2005