Coconut-ginger Curry Noodle Bowl Sauce
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons finely minced fresh ginger
- 2 tablespoons finely minced garlic
- 2 (14 ounce) cans coconut milk
- 1/2 cup shredded coconut (sweetened or unsweetened as desired)
- 1/4 cup soy sauce
- 1/4 cup apricot preserves
- 1 teaspoon hot chili sauce (they use sriracha brand)
- 3/4 teaspoon salt
- 1/2 teaspoon ginger powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 4 teaspoons cornstarch
- 1/2 cup water
Recipe
- 1 in a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. saute until slightly browned, then add all other ingredients except cornstarch and water. bring mixture to a gentle boil.
- 2 blend cornstarch into water and add to sauce. stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
- 3 remove from heat and serve over the vegetables, noodles and protein of your choice.
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