Ingredients for Coconut Ginger Curry Noodle Bowl Sauce
- 2 tablespoons olive oil
- 1 inch piece of fresh ginger, minced
- 2 cloves garlic, minced
- 1 (13.5 ounce) can full-fat coconut milk
- Shredded Coconut
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Apricot Preserves
- Hot Chili Sauce
- 1/2 teaspoon salt
- Ginger Powder
- Turmeric
- Coriander
- Cayenne Pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
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How to Make Coconut Ginger Curry Noodle Bowl Sauce
- Mince 2 cloves of garlic and 1 inch piece of fresh ginger.
- Heat 2 tablespoons of olive oil in a two-quart saucepan over medium-high heat. Add minced ginger and garlic; sauté for 1-2 minutes, until fragrant and lightly browned.
- Add 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup red curry paste, 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon brown sugar, 1 teaspoon fish sauce (optional), and 1/2 teaspoon salt. Stir to combine.
- Bring the mixture to a gentle simmer.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of water until smooth.
- Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly.
- Bring the sauce to a full boil and cook for at least 1 minute, or until slightly thickened. Reduce heat and simmer for another 2 minutes to allow flavors to meld.
- Remove from heat and serve immediately over your favorite cooked noodles (udon recommended), pressed tofu, sauteed broccoli, carrots, and mushrooms.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
56g
Fat
213g
Carbs
9g
