Curry-Coconut Sauce

Photo: Anna Williams

This recipe goes with Curry-Coconut Chicken

Yield: Makes 4 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 52.64mg
  • Calories: 137.54
  • Calories from fat: 79%
  • Carbohydrate: 7.95g
  • Fat: 12.15g
  • Fiber: 1.25g
  • Iron: 1.09mg
  • Protein: 1.6mg
  • Saturated fat: 5.97g
  • Sodium: 795.58mg


  • 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


  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.
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