Jamaican Curry Sauce
Jamaican Curry Sauce
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
5
minutes
Cook Time
60
minutes
Servings
4
servings
Total time: 1.07 hours
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
- In a large skillet, heat 1 tablespoon oil over medium heat. Add the finely chopped shallots, garlic and thyme and cook for 2 minutes.
- Add 4 tablespoons curry powder and cook for another 2 minutes, just lighting toasting the mix.
- 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.
- Remove from heat, and season with salt and pepper to taste.