This sauce brings together coconut milk and curry powder over low heat for the mellow, spiced character of Indian cooking. Serve it with chicken, vegetables, or rice as a satisfying main-dish sauce.
Heat the vegetable oil and cook the onion until translucent. Add the garlic and ginger and cook for 1 more minute.
Stir in the curry powder and tomato paste. Cook for 1–2 minutes to release the spices’ aroma.
Add the coconut milk and bring it to a gentle simmer over low heat. Cook, stirring occasionally, until the sauce thickens slightly.
Season with salt and serve hot with cooked vegetables, chicken, or rice.
The basic sauce contains no common allergens. Keep the heat low when simmering coconut milk because it can split over high heat. Curry powder varies in spiciness by brand, so start with a small amount and taste.
Un yerine yulaf ezmesi kattım, kıvamı bozmadı. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Sarımsağı çıkardım, yine de lezzetli oldu.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
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