Jamaican Curry Sauce

Jamaican Curry Sauce
4.5 from 2 ratings
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.
Prep Time
Cook Time
Total time: 1.07 hours
  • 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
  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.
  2. Add 4 tablespoons curry powder and cook for another 2 minutes, just lighting toasting the mix.
  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.
  4. Remove from heat, and season with salt and pepper to taste.