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Sauce: Velvety Curry Sauce




Source of Recipe


Unknown


List of Ingredients




2 tbsp vegetable oil
2 medium onions, cut into 1/4 inch dice
1 tbsp fresh ginger, peeled and minced
1 tbsp garlic, minced
2 1/2 tbsp curry (or more to taste)
1 small fresh red chili, halved, seeds and ribs removed (optional)
3 ripe medium tomatoes, cored, seeded, and finely chopped
2 cups vegetable broth
2 cups coconut milk
salt to taste



Recipe



Heat the oil in a heavy casserole over medium-low heat. Add the onions, ginger, and garlic. Cook, stirring until wilted, about 10 minutes.

Add the curry powder and continue to cook, stirring, over low heat for 2 minutes longer. Stir in the chili and tomatoes and cook, stirring another 2 minutes.

Add the broth and bring to a boil. Reduce the heat to medium-low and gently simmer uncovered for 10 minutes.

Whisk in the coconut milk and cook until the sauce thickens slightly, about 10 minutes more. Season with salt.

Before serving, heat the sauce over medium-low heat until it simmers. Discard the chili and add the shrimp. Simmer until just cooked through, about 5 minutes.

Serve immediately.