This sauce, prepared by simmering coconut milk and curry spice together over low heat, brings the soft and spicy character of Indian cuisine to the table. It is used as a hearty main-dish sauce alongside chicken, vegetables and rice.
Heat the vegetable oil and sauté the onion until translucent, then add the garlic and ginger and sauté for 1 more minute.
Add the curry powder and tomato paste and sauté for 1-2 minutes to bring out the aroma of the spices.
Add the coconut milk and simmer over low heat, stirring occasionally, until the sauce thickens slightly.
Season with salt and serve hot alongside boiled vegetables, chicken, or rice.
Allergen: in its basic form this sauce doesn't contain common allergens. Important: keep the heat low while simmering the coconut milk, as it can easily curdle and separate over high heat. Caution: the heat level of curry powder varies by brand, so add a little first and adjust to taste.
Briefly sautéing the curry spice in oil brings out its aroma much more clearly; if you skip this step and add it directly to the liquid, the flavor stays duller.
Admin DadaGastro · verified in test kitchenBasit ama nefis bir sonuç. Ailece bayıldık, teşekkürler.
Un yerine yulaf ezmesi kattım, kıvamı bozmadı. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu. Sarımsağı çıkardım, yine de lezzetli oldu.
Bu değişikliği not aldım, teşekkürler.
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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