• Coconut Curry Stir-Fry Sauce

    Here’s what I’m enjoying tonight over my tofu/veggie stir-fry. Regardless what you think of tofu, my dinner reminds me of this:  Our handyman/construction guy “Eddie” that builds and fixes things around our house once proclaimed how he had never eaten tofu (I was making it at the time) because a friend told him that he lived by a tofu factory? and he said the smell coming out of the factory was bad. Coming from small town farmville, I could only think to myself…apparently this carnivore has never smelled cow manure?
    Anyway, this is a very mild curry that maybe even Eddie would like.  If you are a seasoned curry lover, you may want to kick it up a notch with a little extra curry powder or heat.

    Coconut Curry Stir-Fry Sauce

    From the cookbook The America’s Test Kitchen Healthy Family Cookbook


    • 2/3 cup light coconut milk (I used full fat) (the canned stuff in the Asian section, not from the milk section)
    • 6 tablespoons low sodium chicken or vegetable broth
    • 1 teaspoon sugar
    • 1 teaspoon cornstarch
    • 1/4 teaspoon salt
    • 2 teaspoons curry powder
    • 1/8 teaspoon red pepper flakes

    Whisk all the ingredients together in a bowl, season to taste and use as directed in stir-fry recipes.

    Per Serving:  Cal 35, Fat 2g, Sat Fat 1.5g, Chol 0mg, Carb 4g, Protein 0g, Fiber 0g, Sodium 210mg

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