Coconut Ginger Curry Noodle Bowl Sauce Recipes

COCONUT-GINGER CURRY NOODLE BOWL SAUCE

Coconut-Ginger Curry Noodle Bowl Sauce image

This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.

Provided by FLKeysJen

Categories Sauces

Time 20m

Yield 4 1 cup servings, 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil
3 tablespoons finely minced fresh ginger
2 tablespoons finely minced garlic
2 (14 ounce) cans coconut milk
1/2 cup shredded coconut (sweetened or unsweetened as desired)
1/4 cup soy sauce
1/4 cup apricot preserves
1 teaspoon hot chili sauce (they use Sriracha brand)
3/4 teaspoon salt
1/2 teaspoon ginger powder
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
4 teaspoons cornstarch
1/2 cup water

Steps:

In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
Remove from heat and serve over the vegetables, noodles and protein of your choice.

Nutrition Facts : Calories 619.6, Fat 56.7, SaturatedFat 42.6, Sodium 1539.6, Carbohydrate 29.9, Fiber 1, Sugar 14.2, Protein 6.8

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