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skinnymixer's yellow curry sauce
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3 from 1 vote

skinnymixer's Yellow Curry Sauce

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiment, Condiments
Cuisine: Asian
Servings: 6
Calories: 218kcal
Author: Skinnymixers

Ingredients

Curry Paste (OR use 10 g ayam yellow curry paste):

  • 20 g shallot peeled
  • 10 g fresh ginger peeled or minced
  • 10 g fresh lemongrass white part only, thinly slices
  • 5 g fish sauce
  • 1 large red chilli deseeded
  • 2 tsp Malaysian Style Curry Powder
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 Tbsp water

Sauce:

  • 20 g olive oil
  • 270 g coconut cream
  • 30 g coconut sugar or brown sugar
  • 20 g Stock Concentrate
  • 20 g soy sauce tamari or coconut aminos
  • 10 g fresh lime juice
  • 2 tsp cornflour mixed with 200 g water or 1/4 tsp xanthan gum
  • 1/2 tsp onion powder
Metric - Imperial

Instructions

Thermo cooker

  • If making your own curry paste, add all paste ingredients to mixer bowl. Blend for 5 sec/speed 9/MC on. Scrape bowl down and repeat until no large chunks remain.
  • If using jar curry paste weigh in 10 g.
  • Add olive oil to mixer bowl. Cook for 5 min/100°C or 212°F/speed 1/MC on.
  • Add remaining ingredients and blend for 30 sec/speed 9/MC on.
  • Cook for 10 min/100°C or 212°F/speed 1/MC on.
  • Serve with the All-in-One Steamed Chicken, Veg & Rice or protein of choice.

Conventional

  • If making your own curry paste, add all paste ingredients to a blender or food processor. Blend and repeat until no large chunks remain.
  • If using jar curry paste weigh in 10 g.
  • Add olive oil and curry paste to a frypan. Sauté on medium-high heat for 3-5 min.
  • Add remaining ingredients to blender and blend until smooth. If you made your curry paste you may like to add it in too - for a smooth sauce.
  • Add blended mixture to frypan and cook on a low simmer for 10 min or until desired consistency is reached.
  • Serve with the All-in-One Steamed Chicken, Veg & Rice or protein of choice.

Notes

Low Carb: Use compliant sweetener and xanthan gum.
Low Fodmap: Replace shallot with spring onion, use brown sugar and replace onion powder with dried chives. Use compliant stock concentrate.
Paleo: Use xanthan gum.
Vegetarian: Use vegan Fysh sauce.

Nutrition

Calories: 218kcal | Carbohydrates: 12g | Protein: 3g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 496mg | Potassium: 242mg | Fiber: 2g | Sugar: 4g | Vitamin A: 81IU | Vitamin C: 13mg | Calcium: 19mg | Iron: 2mg