Use this sauce as a drizzle over crispy chicken of a katsu chicken or add it with some vegetables, seafood, diced chicken breast, or leftover meat. Add an extra drop of vegetable stock to loosen the texture as it will be a concentrate of flavour!
1tspground turmericor 1 cm fresh turmeric roots chopped
1tbspsoy sauceor use tamari for GF version
½limezest and juice
1tsphoney
Instructions
First prepare the curry sauce. This can be prepared ahead of time and frozen until needed.
Heat one tbsp of oil in a saucepan, sauté the onions, garlic, ginger, and carrots for 3-4 minutes or until soft and lightly caramelised.
Pour in the saucepan the coconut milk, vegetable stock, curry powder, turmeric, and chilli flakes. Add the soy sauce, lime zest and juice, and honey. Check the seasoning.
Cover and simmer over a low heat for 6-8 minutes until the vegetables are fully cooked.
Remove from the heat and using a hand held blender, blend until the mixture is smooth.
Set aside. label and store for 2-3 days in the fridge or over 4-6 months in the freezer. from the freezer, let the sauce defrost overnight in the fridge if possible, and warm the sauce gently until simmering for a few minutes. i like a had a few extra tablespoon to fix the sauce until it is pourable.