4.5
2 ratings

Jamaican Curry Sauce

By
From KOKOMO in Brooklyn
Courtesy of KOKOMO

This deeply fragrant and flavorful curry sauce is straight from Kevol Graham of Brooklyn's KOKOMO. While the restaurant serves a version of this curry with lentil meatballs for a vegan-friendly dish, it will pair with with just about any protein you desire.

This recipe is courtesy of KOKOMO.

Ready in
1 h 5 m
5 m
(prepare time)
1 h
(cook time)
4
Servings
500
Calories Per Serving

Ingredients

  • 1 Tablespoon oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 sprigs fresh thyme, finely chopped
  • 1/4 Cup Jamaican curry (preferably Grace brand), or to taste
  • 1 quart vegetable stock
  • 2 cans coconut milk
  • Salt and pepper, to taste

Directions

Step 1: In a large skillet, heat 1 tablespoon oil over medium heat. Add the finely chopped shallots, garlic and thyme and cook for 2 minutes.

Step 2: Add 4 tablespoons curry powder and cook for another 2 minutes, just lighting toasting the mix.

Step 3: Add 1 quart vegetable stock and bring to a boil. Lower to a simmer. Once the mixture has reduced and halved, about 1 hour, add 2 cans coconut milk and stir to combine.

Step 4: Remove from heat, and season with salt and pepper to taste.