Yellow coconut curry sauce
Prepare this curry sauce as a base recipe to make some speedy meals through the week. Just put aside an hour on Sunday and thank yourself later
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Prep:5 mins
Cook:45 mins
- Easy
Nutrition per serving
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kcal 110
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fat 9g
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saturates 7g
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carbs 6g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.84g
Ingredients
- 1 red chilli , deseeded and finely chopped
- 5 garlic cloves , roughly chopped
- 1 lemongrass stalk , bashed, peeled and roughly chopped
- 4 shallots , roughly chopped
- 50g ginger , roughly chopped
- small handful of coriander , finely chopped
- 1 tbsp light brown soft sugar
- 2 tbsp coconut or sunflower oil
- 1 onion , finely chopped
- 1 tsp ground turmeric
- ½ tbsp mild curry powder
- ½ tsp ground coriander
- ½ tsp ground cumin
- 400ml can coconut milk
- 500ml chicken stock
- 1 tsp fish sauce (optional)
Method
In a food processor, blitz together the deseeded and finely chopped red chilli, garlic cloves, lemongrass stalk, shallots, ginger, coriander, light brown soft sugar and salt. The mixture should be very finely chopped.
Heat the coconut oil (or sunflower oil) in a frying pan over a medium heat. Stir in the onion, ground turmeric, mild curry powder, ground coriander, ground cumin and a pinch of salt. Cook for 8-10 mins until beginning to soften. Mix in the paste and fry for 5-7 mins, until very fragrant.
Pour in the coconut milk and chicken stock. Bring to a gentle simmer and cook for 20-25 mins until reduced slightly and thickened. Season with up to 1 tsp fish sauce. Will keep chilled for up to four days. Use this to make our meatball & chickpea yellow coconut curry and our coconut rice with prawn stir-fry.
