Maya Kaimal

Coconut Curry Indian Simmer Sauce

Here’s an irresistible curry that captures all the best flavors of tropical South Asia. Coconut, curry leaves and mustard seeds suggest the coconut stews of Kerala, India, while lemongrass lends a Thai note. It’s a winning combination, especially when simmered with chicken, veggies, or fish.
Servings: 6
Net Weight: 12.5
Heat Level: Medium
Water, Coconut Cream (Extracted Coconut, Water), Onion, Potato, Lemongrass Puree, Sunflower and/or Safflower Oil, Tomato Paste (Fresh Vine-Ripened Tomatoes), Cane Sugar, Spices (including Turmeric), Ginger, Sea Salt, Serrano Chili, Rice and/or Tapioca Starch, Lemon Juice Concentrate, Brown Mustard Seed, Curry Leaves.
Simmer with meat or vegetables
Use in a slow cooker
Add to soups and stews
Spread on a pizza
Spoon over noodles
Marinate meats in it
Spice up tacos or quesadillas
Turn leftovers into instant curries
  • df
    Dairy free
  • v
  • non