Whole 30 Curry Sauce
Makes 2 cups
1 Tb cooking fat
1/2 onion, diced
1 1/2 teaspoons, minced fresh ginger
1 clove garlic, minced
1 1/2 t yellow curry powder (can omit if add 1 tsp red paste)
1/2 teaspoon red curry powder ( or paste)
2 cups full-fat coconut milk
grated zest and juice of 1/2 lime
1/2 teaspoon salt
1/4 t pepper
Heat the cooking fat in a medium skillet over medium heat. When the fat is hot, add the onion and cook until translucent, 2 to 3 minutes. add the ginger and cook for 1 minute, stirring quickly. add the garlic and cook for another minute while continuing to stir.
ADD both curry powders and stir quickly for 30 seconds to open up the flavor of the spices. Once fragrant, add the coconut milk. Turn the heat down to low and allow the mixture to simmer (not boil) until the mixture thickens a bit, 8 to 10 minutes. ( It will continue to thicken as it cools). Season with the lime zest and juice, salt , and pepper.
Keep warm and serve right away, or let the flavors develop even further in the refrigerator; it's keep for about 5 days. ( Note, the coconut milk will solidify int eh cold, so pull it out of the fridge and let it come back to room temperature before serving.)
This sauce is delicious on salmon, white fish, chicken, and roasted veggies.
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