Melting Pot Curry Sauce Recipe
Description
This Melting Pot Curry Sauce Recipe is a delicious and easy-to-make dish that is sure to tantalize your taste buds. The creamy coconut milk and the spicy curry powder give this recipe a unique flavor that will make you come back for seconds. This dish is perfect for any occasion, from a casual dinner with friends to a more formal occasion. With minimal ingredients, this Melting Pot Curry Sauce Recipe can be quickly whipped up for a delicious dinner or lunch. You can also use it as a dip for appetizers or as a topping for rice or noodles. The possibilities are endless!
Prep Time
This Melting Pot Curry Sauce Recipe takes about 45 minutes to prepare. This includes making the curry paste, slicing the vegetables and simmering the sauce. The curry paste can be made ahead of time and stored in the refrigerator for up to a week.
Cook Time
The actual cooking time for this recipe is about 30 minutes. This includes simmering the sauce and adding the vegetables. The vegetables should be cooked until they are tender but not mushy. The sauce will thicken as it cooks, so you may need to add a bit more coconut milk or water if it is too thick.
Ingredients
- 4 tablespoons of red curry paste
- 2 tablespoons of vegetable oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 can of coconut milk
- 2 tablespoons of fish sauce
- 2 tablespoons of brown sugar
- 1 teaspoon of chili powder
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground cardamom
- Salt and pepper to taste
Instructions
1. In a medium saucepan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the bell pepper and cook for another 5 minutes, or until softened. Add the red curry paste and cook for an additional 3 minutes, stirring constantly.
2. Add the coconut milk, fish sauce, brown sugar, chili powder, turmeric, coriander, ginger, cumin and cardamom to the saucepan. Stir to combine and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally.
3. Taste and adjust the seasoning, adding salt and pepper as desired. Serve hot over cooked rice, noodles or vegetables.
Equipment
The following items are required to make this Melting Pot Curry Sauce Recipe: a medium saucepan, a wooden spoon, measuring spoons, and a cutting board and knife.
Notes
This recipe makes 6 servings. You can also serve it over cooked quinoa or bulgur for a complete meal. If you like your curry sauce spicier, you can add more red curry paste or chili powder.
Nutrition: Per Serving
Calories: 266
Fat: 18g
Carbohydrates: 21g
Protein: 5g
Fiber: 3g
Sugar: 10g
Sodium: 894mg
Recipe Tips
- If you don’t have red curry paste, you can substitute a curry powder blend instead.
- You can adjust the amount of chili powder to suit your taste.
- You can use full-fat coconut milk for a richer sauce, or light coconut milk for a lighter version.
- If you don’t have fish sauce, you can substitute soy sauce instead.
- This recipe is also great for meal prepping. You can make the curry sauce ahead of time and store it in the refrigerator for up to 5 days. Reheat before serving.
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