Yellow Curry Powder is often associated with Indian cooking. It’s a blend of spices, which vary by region, food, and cooking style. Most Indian curry powders contain turmeric, coriander and cumin. At the market, choose a curry powder labeled “mild” for this recipe.
This recipe uses Coconut Milk which can be found in the Asian section of your supermarket. Coconut milk sometimes separates into a thick layer of white coconut and a watery liquid. Shaking the can before opening can recombine it, but if that doesn’t work, pour the contents of the can into a blender and whirl it, or pour it into a bowl and use a whisk to blend it together.
- 1 (13.5 oz) can Coconut Milk
- ¼ cup Chicken Broth
- ¼ cup Onion, chopped
- 1 Garlic Clove, chopped
- 1 Tbsp. Tomato Paste
- 1-2 Tsp. Curry (mild) Powder
- ¼ tsp. Cinnamon
- 1 Tbsp. Brown Sugar
Place all contents in a blender and process to smooth texture. Pour into a saucepan, bring to a boil, cover and simmer over low heat for 10 minutes. Pour the sauce into an ice cube tray, cover and freeze until ready to use.
Serving: Remove a sauce cube from the freezer, defrost and combine it with pureed or mashed beans, meats rice or vegetables. When first introducing the sauce, try a small amount and work your way up to more. Here are some delicious combinations for awesome coconut curries:
- Lentils, Carrots and Apples
- Sweet Potatoes, Cauliflower and Beef
- Brown Rice, Spinach and Chicken