Sweet Curry Sauce (Katsu Style)
A fast and easy sauce that goes well with Katsu or any other meat! I served this one with Ginger Chicken. Makes a thick sauce, so of you prefer a thinner consistency, use less flour. Each serving is one person.
Equipment
- 1 Hob
- 1 Blender
- 1 Knife
Ingredients
Vegetables
- 0.5 Carrot
- 0.5 Brown Onion
- 1.5 Garlic Clove
Sauce
- 100 ml Coconut Milk
- 1 tbsp All Purpose Flour
- 0.5 Chicken Stock Cube
- Water Boiling
- Soy Sauce
- 0.5 tsp Honey
Seasoning
- 1 tbsp Curry Powder
- 0.5 tbsp Ginger Powder
- 0.5 tsp Turmeric Powder
Optional
- Salt
Instructions
Vegetables
- Start by dicing your onion finely, cutting your carrots into thin slices and fine dicing your garlic.
- Add your onion and carrots to a pan on medium heat for around five minutes, until the onions are translucent. With one minute to go, add your garlic.
Seasoning
- Now add your seasoning, flour and stock cube to the vegetables and mix to combine. If your stock cube is hard, you can add a little water to it in a jug before hand to soften it, if you do this, don't add the stock cube yet.
- Allow the flour to cook out and spices to bloom, while mixing in the pan. The longer you leave it the more nuttier of a flavor will develop.
Roux
- Pour the boiling water (or stock cube mix and a little more boiling water in the pan) and mix continuously, while slowly adding more water to create a roux. Stop adding water as soon as the flour and spices stop sticking to the bottom of the pan and your roux is just wet.
- Slowly add the coconut milk to continue thinning the roux.
- Allow the sauce to heat up after adding the coconut milk.
Blend
- When the sauce is hot, use a stick blender, or other blender to blend all the vegetables until you have a smooth sauce.
Finish
- Transfer your sauce to a clean pan and add honey and soy sauce to desired colour/taste.
- Bring back to a simmer and add salt if necessary
- Serve or continue to simmer until other parts of your meal are ready You can add more water if the sauce becomes too thick