Coconut Curry Sauce

1 can coconut milk
2 tbsp agave or honey
1 tbsp curry powder
heaping, or 2 teaspoons curry paste
1/2 tsp cumin
1 tsp cinnamon
salt and pepper
to taste
  • 2 1/2 quart (or larger) pot
  • whisk
  • measuring spoons
Mix with 2 pounds of diced, cooked chicken, boil with diced vegetables, or serve simply over quinoa.
Open the can of coconut milk and scoop off the coconut cream that floats to the top (about 3/4 of can), leaving the coconut water on the bottom (about 1/4 of can), and place in pot.
Whisk in all ingredients and bring to a soft boil (medium to medium-high setting) on a stove.
Add salt and pepper to taste.
Serve hot over your favorite proteins and/or vegetables or chill for later use.
Let coconut sit for at least 4 hours to allow cream to float to top and water to settle to bottom, or chill overnight in the refrigerator.

Garlic, chili pepper flakes, fresh herbs and other ingredients can be used to kick it up a notch!

This sauce is very versatile and can be poured over or mixed into proteins/vegetables that are already cooked.

This sauce can also be used in larger quantities to cook raw proteins/vegetables in a large pot on a stove, oven, slow cooker, or pressure cooker.

Excess coconut water can be used in juices and smoothies, or to boil your favorite vegetables, proteins, and grains/quinoa.

Serving Size: 11 oz
Gluten, dairy and corn starch free, low glycemic index