Fresh Made Yellow Curry Sauce

This recipe is going all the way to the sauce however you can stop at the paste and store in your fridge for a week or so. Meat eaters can do chicken, fish, shrimp, beef and Vegetarians can stew chick peas, lentils, tofu and this sauce is a great addition to carrot, lentil, and coconut soup.

Side Note I consider Turmeric a super spice and should be included in your diet as often as possible. Read more about it here Dr. Well’s Report
Fresh Made Yellow Curry
– Zest of full lemon, or lemongrass
– 1 Thai Chilli Pepper
– 1 Thumb sized amount of Fresh Ginger
– 4 Garlic Cloves
– Heaping Handfull of Cilantro
– 1 tsp of coriander
– 1 tsp of ground cumin
– 1/4 tsp of ground cinnamon
– 3 tbsp of Vegetarian Fish Sauce ( feel free to substitute with regular fish sauce)
– 3 Tbsp of Turmeric
– 2 Tbsp Evaporated Cane Sugar
– Juice of 1 lime
– 1 tbsp Tomato paste (I use Bionature Organic Jarred Paste)
– 1/4 Cup Coconut Milk to blend
– 1 cup coconut milk to cook sauce
– Handful of Basil
1. Add all dry ingredients to food processor

2. Blend with coconut milk, lime juice, cilantro, fish sauce until it looks like this

3. Activate curry by cooking in a coconut oil, taste and adjust accordingly, if too salty add more lime, if too sweet add more sauce, if too sour add more sugar.
4. To prepare the sauce pour about a cup of coconut milk and mix together until consistent in colour.
5. Mix until a consistent colour and remove from heat.
At this point I add to soup and if I am stewing beans then I would add them to this sauce after step 6 with veggies and more coconut milk if needed.
“whenever we cook for others, we are making a statement to them. If what we prepare and present to our family and friends is attractive, tasty, and health-supporting, we are saying that we want them to be well and happy, to feel nurtured and strengthened. When we offer cuisine that is made of whole and natural ingredients, we are saying that we want them to have all the energy they need in order to make every aspect of their lives richer. We are saying that we honor them” — John Robbins, In May All Be Fed

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Categories: Curry, Gluten Free, Sauces, Vegan, Vegetarian

Author:The Holistic Dish

A passionate foodie with a background in Natural Nutrition, Holistic Wellness and Professional Training at the Natural Gourmet Institute. Creating healthy and holistic recipes for friends and loved ones of the Paleo, Vegan, Vegetarian and Gluten Free fare.

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