My aunty’s simple and classic recipe turns the local ingredients of South India—coconut milk, ginger, fresh curry leaves— into a heavenly tropical sauce. It’s sweet and spicy and exotic—if you like Thai curries you’ll love this one.

• Medium
• Vegan

INGREDIENTS:
Coconut milk, water, onion, potato, tomato puree, spices, ginger, vegetable oil, salt, fresh curry leaves, black mustard seeds, sugar, turmeric

NUTRITION FACTS
Serv. Size: 1/2 cup (120 mL) Servings: 4
Amount Per Serving: Calories 130 Fat Cal. 90
Total Fat 10g (15% DV) Saturated Fat 7g (34% DV)
Cholesterol 0mg (0% DV) Sodium 750mg (31% DV)
Total Carbohydrate 11g (4% DV) Dietary Fiber 2g (6% DV)
Sugars 4g Protein 2g Vitamin A (2% DV) Vitamin C (10% DV)
Calcium (2% DV) Iron (10% DV) *Percent Daily Values (DV)
are based on a 2,000 calorie diet.

COOKING DIRECTIONS:
Pour sauce into a pan and add 1 1/2 pounds of one-inch cubed chicken or vegetables (I like potatoes, carrots and peas), or fish fillets. Simmer, covered, for 20 minutes, or until cooked through (10 minutes for fish). Add water as needed. Spoon over rice or Asian noodles.
Serves 4

QUICK USES:
Make into a Thai-style chicken soup. Spoon over rice noodles.

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