SIMPLE COCONUT CURRY SAUCE
(Can be ready in 10 minutes)

If you have a love for curry like I do, in a few minutes, this amazing sauce can bring any dish alive, full of flavor, and so satisfying. I am constantly eager to find the finishing touch to a dish that will add more depth and flavor, which the French do very well, as do so many other cultures.  Recently, I wanted to reheat leftovers of my Coconut Chicken with jasmine rice and had the desire to enhance it with a little more depth. This curry just did the trick and added so much more to the Coconut Chicken. I pierced a whole lime about 1/4 inch into the skin all around to infuse the juice into the curry as it simmered. I also added the lime leaf for a more intense citrus flavor.

Ingredients: (approx. 2 cups)
1 tbsp coconut oil
2 tbsp curry powder
1 can of coconut milk
2 tsp fresh or ground turmeric
1 tbsp fish sauce
1 lime leaf and one lime pierced (whole lime pierced all around)

In a medium saucepan heat oil and curry powder for a minute.
Add coconut milk, whole lime, lime leaf and turmeric.
Simmer for approximately 10 minutes on low heat and stirring often.
Turn off heat and add the fish sauce. Stir until combined.
If you desire a thicker sauce, add a tablespoon of flour, simmer and whisk frequently until sauce thickens.
Store in jar in the fridge for up to one week.

Bon Appétit