Currently eating a lamb Tikka Masala using this recipe, as I upload it, because it is too damn good to put down. Though this coconut curry is technically not a Tikka Masala sauce, it is equally as unique in flavor. Plus its a beautiful looking sauce to help give you Instagram shots a nice boost.
How to Make Coconut Curry Sauce
Make it once and use it throughout your meal prep. This recipe yields a little over 30 - 2 Tablespoon recipes.
- 32 fl oz coconut cream
- 3 tablespoons coconut oil, liquid
- ¼ cup scallions, chopped small, white bulb
- ¼ cup shallots, minced
- 3 garlic, minced
- 1.5 tablespoon ginger root, grated
- 1.5 tablespoon turmeric, grated
- 2 tablespoons turmeric powder
- 1 teaspoon cumin, ground
- ½ teaspoon coriander, ground
- ½ teaspoon paprika, ground
- ¼ teaspoon cinnamon, ground
- 1 each lime zest
- 2 teaspoon lime juice, fresh
- Black pepper, ground, fresh
- Pinch Kosher salt
- 2 Metal or plastic bowls
- Cutting board
- Sauce pot
Step One: Make the 'Farce'
Farce is a culinary term or another way of saying stuffing. Typically this stuffing is cooked and used to fill something like a pumpkin (in classic cookery). However, for this purpose, the farce is the base of flavor of this sauce - specifically the shallots, scallions, garlic, ginger root and turmeric root.
Prepare all these as indicated. Cut scallions small, mince shallots into small squares, and mince garlic (unless you have store-bought minced garlic). Try to cut the vegetables as even as possible - this will ensure even cooking. Combine these three veggies into the same bowl. Grate fresh ginger and turmeric together into a small bowl. Zest lime into a separate small container.
Step Two: Prepare all Other Ingredients
Mix all the dry spices in a small bowl and keep aside. Open the coconut cream can and have it ready, get the lime juice ready and have coconut oil ready at hand.
Step Three: Caramelize the 'Farce'
In the sauce pot, add the 3 tablespoons of coconut oil and heat over medium heat until the oil begins to shimmer and slightly smoke. Once the oil is hot, add the farce and mix often. If the temperature is too hot, reduce to avoid the farce from burning. Use a wooden or metal spoon to be able to scrape the brown bits.
Cook for approximately 6-8 minutes. This step will produce tons of flavor - the caramelization of the vegetables oxidizes the sugars and yields nutty notes and a caramel color. Season with a pinch of salt.
Once the farce is caramelized, add the spice mix and mix constantly to incorporate and spread evenly. Do this for approximately 30 seconds to brighten the flavors of the spices, but avoid doing it too long to the point of burning them.
Step Four: Add Lime, Coconut, and Reduce
Immediately after you have added the spices, add the lime juice. Mix to deglaze the brown bits of the pan, and immediately after, add the coconut milk. Stir to combine.
Bring mix to a boil stirring once before it boils, and then immediately reduce the heat to a low-medium heat to have an aggressive simmer. This step will reduce the coconut curry and add further deeper notes and a beautiful body to the sauce. Simmer for 10-15 minutes - as a good practice, always set a timer!
Pro tip: Use this time to clean your kitchen.
Step Five: Cool and Blend
Once the 10-15 minutes have passed, add lime zest and mix, remove the pan from the heat and cool down in the freezer before blending (add a small sandwich bag filled with ice to help cool down faster - air removed and completely sealed).
Or if you'd like to blend first and cool second, you can blend the sauce hot but you must be incredibly careful doing so.
Blending a hot sauce produces a vacuum effect and hence an explosion if not handled properly. To blend hot sauces, always leave the lid ajar, cover the lid with a cloth and hold in place with one hand as you start the blender at the slowest speed setting. Slowly increase the speed. Blend in batches.
Remember to always start the blender slow and slowly increase the speed to high, until the sauce is blended completely. Best practice is to blend the sauce in smaller batches to avoid creating a mess and practice safety.
Taste for seasoning and adjust if needed. Transfer to a container and cool down completely.
How to Store
Store sauce in an air tight container for up to a week or max two weeks. Since this sauce is fat based, it may last the full two weeks, but due to the acidic content and the vegetable presence, some fermentation may occur. Make sure you cool the sauce down completely before covering with a lid. Cooling a sauce on a covered container creates a sauna effect which, first causes a breeding ground for bacteria, and two spoils the sauce you worked so hard to make. Practice safety and proper cooling + storing habits and your sauces will be top quality.
Serve this With
You can use this sauce in a multitude of ways:
- Mix with diced chicken and serve over cauliflower rice
- Use in any Indian-inspired dishes
- Top salmon or shrimp paired with some white rice
- Season your vegetables
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