Ingredients
- 400 g coconut milk
- 100 g water
- 1 cube chicken stock
- 1 tbsp curry spices
Instructions
- Put the coconut milk and water in a medium sauce pan.
- Crumble the chicken stock cube into the pan and add the curry spices.
- Bring the mixture to a boil over medium-high heat, stirring frequently to mix the ingredients well.
- Once the sauce boils, turn down the heat and simmer gently for 10 minutes or more until the sauce thickens slightly.
- Some curry is finer than others. Sometimes it can be convenient to take a moment to use the blender to finely grind coarse curry powder. Even better is to use a mortar or spice grinder to grind the curry spice finely before using.As you can see from the photo, this did not happen here.
- Remove the sauce from the heat and let it cool for a few minutes before serving.
Comments
- Curry or curry is a mixture of various spices. Consequently, each brand can have its taste and strength. Keep this in mind by dosing carefully, tasting regularly to season if necessary.
- Some curry is finer than others. Sometimes it can be convenient to take a moment to use the blender to finely grind coarse curry powder. Even better is to use an old coffee grinder to grind the curry spice finely before using.
Variations
- Open a can of pineapple, slice a few slices and add to the sauce along with a few spoonfuls of the pineapple juice.
