My Mom is the queen of making amazing food with a can of coconut milk, a dash of curry powder, and a few pantry staples. This sauce is one of my favorites, and was completely inspired by the many versions I’ve seen her make. What I love most about this particular sauce, is that it’s absolutely delicious and it only takes about 4 minutes from start to finish. Once the sauce is done, you just need a good vehicle to get it into your mouth. This time around I chose asparagus, but the possibilities are endless! I love to smother a chicken breast in this sauce, or poor it over broccoli or potatoes. Most veggies, and really any protein would taste great with this sauce. Even halibut, or better yet – Chilean sea bass would be amazing. If you don’t have any of those items to use as a vehicle, spooning it straight in is also a great method. Yum!
Tangy Tomato Curry Sauce:EVOO 3 cloves of pressed garlic 1 small can tomato paste (6 oz.) 1 small can coconut milk (6 oz.) 4 oz. chicken broth (veggie broth would also work) 1 tsp. curry powder 3 tbsp. honey (or more if you like it extra sweet) salt & pepper to taste
In a saucepan, on medium heat, press the garlic into a splash of EVOO being careful not to burn it. Add the tomato paste and coconut milk and stir until smooth. Add the curry powder and incorporate well. Slowly pour in the chicken broth to thin the sauce to your desired consistency. This may vary depending on what you pair it with. Add the honey, stirring well, and reduce the temperature to medium-low. Add salt and pepper to taste. If the sauce thickens up after sitting, use more broth to thin it back out.