Coconut curry sauce with ChefGary
I love cooking with spices and one of my favourite ways to bring the spice to my food is through a really good curry sauce. This recipe is Thai inspired with a coconut base and utilises fresh ingredients combined with selected dry spices. Packed full of flavour and beautifully rich from the creamy coconut, it’s really versatile and works with plenty of dishes. On this ocassion we served it atop our crispy chicken thighs with egg noodles but it works equally as well with our vegetarian cauliflower recipe. with rice or quinoa.
Thai inspired coconut curried sauce - step by step guide with ChefGary
Ingredients
Curry paste (2 x teaspoons garam masala - inch fresh ginger - 4 cloves garlic - bunch spring onions - 1/2 inch fresh turmeric - 2 stalks lemongrass - 6 kaffir lime leaves - 2 x red chillies - handful fresh coriander)
Coconut milk x 2
To Finish: fresh coriander - lime/lemon juice - soy sauce - palm sugar - fish sauce
Method
Blend ingredients until smooth
Fry in a hot pan with a little coconut oil for about 5/6 minutes
Add coconut milk and bring to the boil
Add finishing ingredients to taste (use vegetarian ‘fish’ sauce or leave out if using for vegetarian/vegan recipes.
Garam masala
1 teaspoon - Star anise - Black Peppercorn - Clove
2 teaspoon - Cardamom - Fennel - Fenugreek - Black Mustard - Cinnamon
3 teaspoon - Cumin - Coriander
There are hundreds of recipes for Garam Masala and every curry or spice dish will have it’s own varaiation. Making it yourself using whole spices will ensure a more fragrant and robust flavour as pre ground spices lose their taste over time. I like to make a versatile batch and add other spices to it as necessary for each recipe, keeping in an airtight container for 1-2 months. This is based on preference and also what works best with different dishes. In terms of our curry paste recipe, you may use a simple garam masala of just coriander and cumin or a shop bought curry powder if necessary. Once you have made it a few times you will discover your pallette and can amend the dry spice quantities accordingly. HAPPY COOKING!
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