COCONUT CURRY SAUCE

By jarren

Ingredients

• 1 tbsp peanut or extra-virgin olive oil
• 1/3 cup thinly sliced white onion
• 1 medium carrot, peeled, cut in half lengthwise, and thinly sliced into half-moons
• 1 tbsp minced fresh ginger
• 1 tsp Thai-style red curry paste
• 2/3 cup canned coconut milk
• 2 tbsp coarsely chopped fresh mint, basil, or cilantro or a mix
• 1 tbsp fresh lime juice
• salt

Details

Servings 2

Preparation

Step 1

Heat a 12" frying pan over medium heat, then add oil, onion, carrot and ginger and saute until the onion begins to soften, 3 to 4 minutes. Stir in the curry paste. Add the coconut milk and simmer, stirring, until smooth, about 2 minutes. Add the herbs and lime juice. Add salt and pepper to taste.

Can be used as a sauce for scallops, pasta, etc.