A plain coconut curry sauce perfect for using with lamb, chicken or fish, this creamy, spicy and savoury curry will be a hit with the whole family. Serve with rice, naan bread or noodles - or as it is with a bowl of chips!
- 1 onion
- 2 garlic cloves
- 1 thumb-sized piece root ginger
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin coconut milk
- 2 tbsp. smooth peanut butter
- 3 tbsp. curry powder
- 1 tsp. turmeric
- 1 tsp. dried red chilli flakes
- 1/2 tsp. each salt and black pepper
- 2 tbsp. oil
Thinly slice the onion into half-moons and mince the garlic cloves and ginger. Heat oil in a large frying pan and add the onion. Cook until golden, soft and browned. Add the garlic, ginger, curry powder, turmeric and chilli flakes and fry for 1-2 minutes more.
Add the tomatoes, coconut milk and peanut butter. Stir in well and bring to a simmer. Cook for 20-30 minutes or until thickened. Before serving, season with salt and pepper. To add meat or fish to the curry, simmer in the sauce for 20-25 minutes.