Spicy Garlic Chili Coconut Curry Sauce for Pasta and More
Servings 4 Servings
Calories: 297kcal
Ingredients
- 1 tablespoon avocado oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- ¼ cup crushed fire-roasted tomatoes
- 2 tablespoons garlic chili sauce
- 15 ounce coconut milk (1 can) , shaken
- 1 tablespoon Italian herb seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup grated Pecorino-Romano or Italian cheese blend
- 8 fresh basil leaves thinly sliced
- ½ medium lime, juiced (adjust to taste)
- Salt as needed
Equipment
- Citrus Juicer (optional)
- Chef’s Knife
- Silicone Spatula or Wooden Spoon
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sweat the Aromatics: Heat avocado oil in a medium saucepan or Dutch oven over medium heat. Add onion and garlic, cover, and cook for about 2 minutes until softened and fragrant.
- Build the Sauce Base: Stir in fire-roasted tomatoes, garlic chili sauce, coconut milk, Italian herbs, garlic powder, and onion powder.
- Simmer to Develop Flavor: Bring the sauce to a gentle boil, then reduce the heat to medium and simmer for about 8 minutes until slightly thickened.
- Finish the Sauce: Remove from heat and stir in grated cheese, basil, and lime juice. Taste and adjust with additional lime juice or salt as needed.
Notes
Yield: About 2½ cups Serves: 4
Nutrition
Calories: 297kcal | Carbohydrates: 10g | Protein: 5g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 534mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 4mg
Tried this recipe?Please consider Leaving a Review!
