Yellow Curry Sauce:

This is a sauce that works well as both a marinate, and a stir fry sauce. I love to marinate chicken and tofu in this sauce. I also love to drizzle it on veggies and brown rice.

Ingredients:

- 1 Can of Coconut Milk (I use the light variety)
- 3 Teaspoons Madras Curry Powder
- 1 Tablespoon Agave Nectar or Honey
- 1 Tablespoon Fish Sauce or 1 Teaspoon Sea Salt
- 2 Teaspoons Brown Sugar (I use the Splenda Brown Sugar)
- 1 Teaspoon Minced Fresh Ginger
- 2 Teaspoons Minced Fresh Garlic
- 1 Teaspoon Dried Onion Flakes
- 2 Teaspoon Sirracha Sauce (Optional, I like food with heat)
- 1 Teaspoon Red Chili Flakes (Optional, I like food with heat)
- 1 Teaspoon Fresh Ground Black Pepper

Preparation:

1.) Heat coconut milk on medium heat.

2.) Then add curry powder. Stir and combine well.

3.) Then start adding in other ingredients, stirring well between additions.

4.) After all the ingredients are added, bring to a simmer.

5.) Let simmer for 10-15 minutes until slightly thickened. If you want it thicker, you can add a tablespoon of cornstarch.

Use as a marinate or stir fry sauce, and enjoy! I will add a picture soon.