Coconut Curry Sauce is a delicious dressing served warm on rice or noodles with vegetables, or refrigerated and used as a dressing on salad. I love making curry on the stove top with veggies, like this Cauliflower Coconut Curry, but sometimes you just want to enjoy the curry flavor with fresh veggies. This curry sauce is a great “make ahead” dressing to keep on hand for busy weeknights too.  Try it with Coconut Crusted Tofu on a bed of vegetables and rice with cilantro and lime. 

1 Cup + 1 Tbsp Cold Water

2 Tbsp Curry Paste

1/4 tsp Salt

1 Tbsp Lime Juice

3 Tbsp Coconut Milk

1 tsp Ginger, grated

2 Garlic Cloves, minced

2 tsp Corn Starch

Method:

In a small bowl, stir together cornstarch and 1 Tbsp cold water. 

In a small saucepan, heat the remaining ingredients over medium high heat, stirring constantly. 

Once the ingredients come to a simmer, stir in the cornstarch water, and bring to a boil, stirring constantly. 

Remove from heat and let cool.

Enjoy!