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A Cooktale

This rich savory sauce combines splendidly with Fish, Seafood and Chicken. The exotic aroma of Coconut and Curry will fill your kitchen and spirit you away to a tropical isle.


1 TB vegetable oil
1 medium Onion (thinly sliced)
4 Garlic Cloves (minced)
2 tsp. Curry Powder
1 can Coconut Milk (unsweetened)
1/2 cup Chicken Broth
2 medium Carrots (peeled cut to matchstick-size pieces)
Kosher Salt & White Pepper


1. Heat the oil in heavy saucepan over medium heat. Add the Onion, Garlic & Curry Powder. Saute until the Onion is translucent, about 4 minutes.

2. Mix in the Coconut Milk & Chicken Broth. Bring to boil, reduce the heat to avoid overflowing, & boil until the mixture is reduced to a thin sauce consistency.

3. Add the Carrots, simmer until crisp-tender, about 3 minutes. Season with Salt & Pepper.

4. Remove the saucepan from the heat. Keep warm.

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