Coconut Curry Sause


I am in love with this sause. You can put it on anything you want. I made some brown rice, sauteed some summer squash and white mushrooms and topped the dish off with the sause.

Coconut Curry Sauce
(makes about 2/3 cup)

1/2 cup light coconut milk

1 tablespoon rice wine vinegar

1 tablespoons brown sugar

1 teaspoon safflower oil

1/2 teaspoons curry powder

1/2 teaspoon garlic powder

5 drops hot sause

2 teaspoons cornstarch

Whisk all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and let the mixture simmer for about 2-3 minutes until glossy and thick enough to coat the back of a spoon. It thickens quickly so keep an eye on it. Use immediately to coat vegetables, rice, or tofu.


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